61084 fennel salad blossom Recipes

fennel bulb, tough green tops and bottom trimmed, canned cannellini beans, rinsed and drained, red red onion, chopped fresh italian parsley, chopped fresh oregano leaves (or 1/2 tsp dried ), extra virgin olive oil, red wine vinegar or 2 tbsp fresh lemon juice, salt, fresh ground black pepper

fennel bulb, trimmed , core removed, sliced in half and then sliced into slender half moons, about 1/4 inch wide, extra virgin olive oil, salt and pepper, goat cheese, crumbled, lemon, cut into wedges

fennel bulbs, anchovy fillets of the sort packed in oil, grated parmigiano, minced parsley, olive oil, two tbsp white wine vinegar, salt, pepper, a tbsp of flour, lemon

fennel , bulb thinly sliced, +3 tbsp of the fronds chopped, peaches, peeled and diced, fresh thyme, chopped finely, cinnamon, orange juice, honey, olive oil, salt and pepper

fennel bulbs, halved and thinly sliced , plus 1 tbsp of the fronds, stalks celery, diced, fresh lemon juice, extra-virgin olive oil, kosher salt and pepper, shaved parmesan, tomatoes, canola oil, chicken cutlets, all-purpose flour, eggs, beaten, bread crumbs

fennel bulbs, halved lengthwise and cored, very fresh large cremini mushrooms, extra-virgin olive oil, fresh lemon juice, kosher salt & freshly ground black pepper, parmesan cheese , for shaving, white truffle oil

head romaine lettuce, fennel bulbs, sliced, cucumber, sliced, tomatoes, cut in wedges, olive oil, balsamic vinegar, best quality, roasted red pepper (jar or prepare fresh), salt & freshly ground black pepper, fresh basil

fennel bulbs, halved and thinly sliced , plus 1 tbsp of the fronds, stalks celery, diced, fresh lemon juice, extra virgin olive oil, kosher salt and pepper, shaved parmesan cheese, tomatoes, canola oil, chicken cutlet, all-purpose flour, eggs, beaten, breadcrumbs

fennel bulb, red onion, arugula, extra-virgin olive oil, lemon, juiced, kosher salt and freshly ground black pepper, parmigiano-reggiano

fennel bulb, about 10-12 oz, mushrooms , preferably crimini or white button, good-quality olive oil, a lemon, sea salt , such as maldon, a hunk of parmigiano reggiano cheese, freshly ground black pepper

fennel bulb, stems and leaves, red skinned crisp sweet apples, chopped walnuts as desired, light olive oil to moisten, honey to taste, salt and pepper

fennel bulbs (about 2 lb), artichoke hearts, drained and quartered or eighths, tomatoes, chopped, pitted nicoise or other brine-cured black olives, flat anchovy fillets, drained, minced, and mashed to a paste, olive oil, fresh lemon juice, dried oregano, crumbled, dried thyme, crumbled, freshly ground pepper to taste

fennel bulbs, ripe bosc or asian pears, pecorino or parmigiano-reggiano (parmesan) cheese, walnut halves, extra-virgin olive oil, balsamic vinegar, preferably aged

fennel bulb, trimmed, oranges, peeled and trimmed of pith and segmented or sliced, blood oranges would add a brilliant colour contrast ), extra virgin olive oil, poppyseeds, shaved parmigiano-reggiano

radishes trimmed, fennel trimmed, carrots peeled, granny smith apple cored, fresh lemon juice, mayonnaise

fennel bulb, split in half and sliced thinly, olive oil, brown sugar, red pepper flakes, salt & pepper, fresh or frozen fruit (we ve used frozen blueberries, raspberries, fresh mango, dried cranberries - all were delicious)

fennel bulb, pears, lime for juice, olive oil, parmesan cheese