61394 moroccan fennel salad Recipes

fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups), fennel leaves, minced, shallots, minced, unsalted butter, chicken broth, fresh lemon juice, egg yolks

fennel seed, chopped fennel bulb, parsley, garlic cloves, walnuts, water, olive oil, parmesan cheese, grated

fennel bulb, diced, leek, sliced, bay leaf, cube vegetable bouillon, water, olive oil, grated parmesan cheese

fennel - trimmed, quartered, and cored, butter, olive oil, spring onions, sliced, vegetable stock, divided, potato, peeled and cubed, water , or as needed (optional), ground black pepper to taste

fennel seeds, finely ground, chicken cutlets (about 1 1/2 lb), unsalted butter, divided, vegetable oil, drained capers, chopped, fresh orange juice

fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped, seedless cucumbers (see cooks note, below), halved lengthwise, cored, and cut into 1/4-inch dice, cider vinegar , or to taste, chopped shallot, chopped fresh dill, vegetable oil, sugar, salt , or to taste

fennel seeds, coriander seeds, skinless salmon fillets (each about 1 to 1 1/4 inches thick ), extra-virgin olive oil

fennel seeds, golden brown sugar, pimenton de la vera (spanish smoked paprika), coarse kosher salt, freshly ground black pepper, dried dill weed, nonstick vegetable oil spray, side of salmon with skin (preferably wild salmon), olive oil

fennel bulbs with fronds, olive oil, yukon gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry, fine sea salt, freshly ground pepper, garlic clove, chopped, coarsely chopped fresh italian parsley

fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved, sliced purple cabbage, scallions, chopped, veggie bacon , cooked crisp and chopped, mayonnaise, red wine vinegar, chopped fennel leaves, sugar, salt & freshly ground black pepper

fennel (trimmed and sliced ), borlotti beans (cooked ), button mushrooms (wiped and sliced), onion (peeled and chopped ), garlic cloves (minced ), chopped tomatoes (tinned ), tomato puree, pesto sauce, bay leaves, fennel seed, black pepper, vegetable stock, polenta, sage (rounded), parsley (rounded), parmesan cheese (rounded), water

fennel bulbs, olive oil, onion, chopped, lemon juice, chopped fresh tarragon, baby peas, salt and pepper, fennel, tops chopped

fennel bulb, trimmed and cit into 1/2 inch slices, coarse salt and white pepper, tb fennel seeds, toasted and tied in cheesecloth, water, tb unsalted butter

fennel bulbs with stalks, extra-virgin olive oil, plus more for rubbing, chicken stock or low-sodium broth, unsalted butter, salt and freshly ground pepper, skin-on sea bass fillets, fresh lemon juice

fennel bulb, trimmed and sliced 1/4 inch thick, celery root, trimmed and sliced 1/4 inch thick, sweet onion , such as vidalia or walla walla, sliced 1/4 inch thick, salt and freshly ground black pepper to taste, granny smith apple, peeled, cored, and sliced 1/4-inch thick, heavy whipping cream, shredded aged colby or cheddar cheese

fennel seeds, white-wine vinegar, extra-virgin olive oil, scallions, white and pale green parts quartered lengthwise, orange or red bell peppers, cut into 1/4-inch-wide strips, yellow bell peppers , cut into 1/4-inch-wide strips, celery ribs, cut into 1/4-inch-wide strips about 4 inches long, jicama (about 3/4 lb), peeled and cut into 1/4-inch-wide strips about 4 inches long, loose-leafed lettuce leaves, rinsed, drained well , and thick rib cut out to facilitate rolling

fennel seeds, whole black peppercorns, kosher salt, cayenne pepper

fennel bulb (about 1 lb), a 3-oz package cream cheese, softened, drained kalamata olives, pitted and chopped