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Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.
Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go to’ on pub menus. For your guests’ next instagram post, we’re utilising our amazing Anchor Food Professionals IQF Mozzarella. It has a crazy stretch factor and a creamy fresh mozzarella texture and flavour. With the popularity of fried chicken, having an easy alternative dish will help streamline your menu and maximise cost savings. Keep your parmi all year round and simply swap out your salads, utilising seasonal ingredients while they are in abundance, at low cost and always super fresh!
Serve this salad in the winter, when fennel and oranges are at their peak. Tender mâche greens are a good substitute if the peppery taste of watercress is overwhelming to you.
Occasion Casual Dinner Party, Formal Dinner Party
Recipe Course cold appetizer
Dietary Consideration vegan, vegetarian
Taste and Texture light, sharp, tangy, tart
Type of Dish first course salad
Cut off the top and bottom ends of the oranges. Stand an orange on one end and slice off the rind where it meets the flesh. Repeat with the second orange. Run a knife along the membranes that separate each section, pull off the orange segments, and set aside in a small bowl. Squeeze the membranes over a small bowl to extract the orange juice. Set aside 1 tablespoon of the juice and discard the rest.
Cut the fennel in half lengthwise and cut out the hard core. Slice the fennel crosswise into ¼-inch-thick slices. Heat the olive oil in a large skillet over high heat. Add the fennel slices and cook, without stirring, until the undersides are lightly browned, about 2 minutes. Stir in the lemon juice and cook until the fennel is crisp-tender, about 1 minute. Season to taste with salt and pepper. Transfer to a dish and cool.
To make the vinaigrette, whisk together the lemon and orange juices in a medium bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper.
Combine the fennel, orange segments, and 2 tablespoons of the vinaigrette in a medium bowl. Toss gently and season with salt and pepper. Toss the watercress with the remaining vinaigrette and season to taste with salt and pepper. Place equal amounts of the watercress on 4 plates and top with the fennel-orange mixture. Serve immediately.
Winter is slowly creeping up on us, and even though I would rather be looking at a huge bowl of soup on the screen right now, this salad might still be the most delicious one yet, this summer.
Even though I can&rsquot wait tucking into a bowl of steamy goodness, I&rsquom still going to enjoy salads during the colder season. I&rsquom thinking warm bowls filled with grilled vegetables, nuts, seeds, cheeses and tasty dressings to keep the calories at bay.
For now though, I have to just mention how incredible this spicy yogurt is &ndash this might become my new addiction as winter rolls in&hellipIt will be amazing with a bowl of steamy soup.
I decided to crush some whole spices in the pestle and mortar and combined it with dried herbs, turmeric and finely grated parmesan. If you like a dressing that is less thick, you can add a little liquid to the yogurt to thin it out.
The rest is history. Enjoy the beautiful bounty of summer and serve this salad with hearty roasts and stews.
We all know this. Salads are magical. Bowls of goodness straight from the earth. Any combination, any variation, anything goes. Like this one and this one. Chat soon!
2 medium Fennel Bulbs
2 Tbsp Lemon Juice
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Sesame Seeds
Shaved Parmesan Cheese to taste
NOTES: Fennel has a nice strong anise flavor that is complemented by the Sesame seeds and salty Parmesan Cheese. This salad is a great salad for a Spring day.
1. Whisk together the vinegar, oil, mustard, salt and pepper until fully combined.
2. Place the trout, pears, fennel, watercress and chives in a large serving bowl.
3. Pour over the dressing and toss lightly.
4. Serve salad with thick crusty bread
More recipes you might like:
Honey Glazed Christmas Ham
Banana carpaccio with fennel and grapefruit
Chicken Wonton Soup with Asian Greens
Pears Wrapped With Prosciutto
Rolled Pork Roast with Apple and Cranberry Stuffing
This is a colourful salad with big flavours – the citrus cuts through the oiliness of the fish very well. Make sure to slice the fennel as thinly as possible, using a mandolin if you have one, or the aniseed flavour could overpower the other ingredients.
258 calories per serving
Prep: 15 minutes
Prepare the vegetables and fruit. Cut the fennel bulb into wafer-thin slices lengthways. Trim the chicory bulb and separate the leaves.
Slice the ends off the oranges and place them on a chopping board, cut-side down. Using a small sharp knife, cut off the peel and pith, working your way around the orange. Do the same to the second orange. Next, slice the oranges and put the slices in a salad bowl, but do not add any juice from your board. This can be added to the dressing.
To make the dressing, whisk all the ingredients together in a small bowl.
Arrange the fennel, chicory, orange, beetroot and leaves on a platter. Tear the mackerel into large flakes and scatter on top. Drizzle with the dressing just before serving.
10 best salad drawer recipes: grilled cucumber Photograph: vvv/d
This refreshing cucumber salad gains complexity from the clever charring technique to convey smoky, earthy flavours.
1 white onion
60g flat-leaf parsley, chopped
120ml olive oil, plus additional for cooking
3 tbsp lemon juice
½ tsp cumin seeds, toasted and ground
½ tsp coriander seeds, toasted and ground
½ tsp chilli flakes
2 large tomatoes
A small handful of mint leaves, torn in half
Salt and black pepper
1 Slice the cucumber into roughly 1¼cm rounds and the onions into 1¼cm slices, keeping the rings together. Lightly brush them with olive oil and season on both sides.
2 Preheat a frying pan on high and sear the cucumber slices and onion slices until they are deep golden brown – about 4 minutes. The onions might take slightly longer than the cucumbers, so keep an eye on them. Once cooked, transfer the cucumbers and onions to a sheet of kitchen roll to absorb excess grease.
3 Chop the parsley and mix with the olive oil, lemon juice, cumin, coriander and red pepper flakes, whisking the ingredients together in a bowl to emulsify the dressing.
4 Cut each tomato into 8 wedges and arrange on a large plate. Transfer the cucumbers and onions to the same plate and lightly drizzle with dressing, making sure not to overdress (you will probably have leftover dressing). Adjust the seasoning of the vegetables with salt and pepper if necessary and garnish with mint.
This appealing buffet, picnic or anytime salad is well dressed with a creamy vinaigrette that derives its texture from puréed white beans. The sparkling flavor is a combination of tart-sweet dried cranberries, smoky trout, fennel and finely chopped candied ginger.
Yield: 10 pounds
Preparation time: 1 hour
Shelf-life: 2-3 days
2 pounds raw wild rice
For the dressing (Yield: 6 cups):
18 ounces canned cannellini beans, rinsed and drained
6 ounces dried cranberries
3 ounces shallots, peeled and split
½ cup raspberry or red wine vinegar
3 cups vegetable oil
6 ounces orange juice
5 ounces candied ginger, minced
3 tablespoon fresh tarragon leaves, minced
2-3 teaspoons salt or to taste
Freshly ground black pepper to taste
For the salad:
12 ounces fennel, diced
8 ounces dried cranberries
6 ounces scallions, including green parts, thinly sliced
6 ounces pecans, chopped
1½ pounds skinned smoked trout, all pin bones removed, cut into bite-size pieces
Watercress, for garnish
1. Cook wild rice in boiling salted water until tender but not mushy, about 50-55 minutes, drain and transfer to a large bowl to cool.
2. Meanwhile, make the dressing: Combine beans, cranberries, shallots and vinegar in a blender and purée until smooth. Add vegetable oil and orange juice blend until dressing is creamy and smooth. Scrape into a bowl and stir in candied ginger and tarragon season with salt and plenty of pepper. (If necessary, do this in batches.) Set aside.
3. Add fennel, cranberries, scallions and pecans to the rice and mix. Pour about ¾ of the dressing over salad and toss. Gently fold in the trout and add more dressing, if needed. Garnish with watercress.