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- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 5-ounce package arugula
- 1 fresh fennel bulb, trimmed, halved, sliced paper-thin
- 1/3 cup oil-cured black olives, halved, pitted
- 2 cups Parmesan cheese shavings
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
- 1 tablespoon very finely chopped shallot
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoons canola oil
- 6 ounces baby arugula leaves, washed and spun dry
- 1/2 fennel bulb, cored and very thinly sliced
- Kosher salt and freshly ground black pepper
In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.
Arugula-Shaved-Fennel Salad is served with thin-sliced red onion, blue cheese crumbles, and balsamic vinaigrette. It's wonderful as an accompaniment for roasted meat and steaks—or on its own for a light lunch.
It's January, so I'm on a light-and-healthy kick. We've been eating a lot of salads in the Frank household.
Our holiday-season gluttony has flamed out and we're back on the healthy-eating wagon.
I don't make New Year's Resolutions as a rule—but I do make a conscious effort to eat lighter and exercise more at this time of year.
Bikini weather is only 5 months away, after all! A big part of this is to eat more veggies with my meals.
But sometimes I tire of the same-old-salad. This arugula-shaved-fennel salad is a wonderful departure.
It pairs peppery, earthy notes from the arugula with the spicy crunch of red onion and the bright, licorice-y flavor of fennel.
Blue cheese and balsamic dressing bring umami and tang to the party.
The flavor profile of arugula-shaved-fennel salad is delicious served alongside Reverse-Seared Filet Mignon Steak with Compound Herb Butter or Date Night Prime Rib Roast.
The shaved fennel in the salad echoes the roasted fennel in the root vegetables—delicious!
I like to serve the blue cheese and balsamic dressing on the side.
Not everyone likes blue cheese, and I'm always hoping that there will be leftovers.
Which means that dressing the entire salad is out because the leftovers will be wilty.
My favorite use for leftover arugula-shaved-fennel salad is to wrap it in a tortilla for a fantastic, light lunch-on-the-go.
That's it! I wish you the best of luck in sticking to healthier eating habits this year. Enjoy!
Shaved Celery and Fennel Salad
I am a celery lover through and through and I know this Shaved Celery and Fennel Salad will make you one too.
I think celery is one of the most underrated veggies to cook with and use in salads. Yeah, yeah– we all dip it in ranch or other yummy dips, fill them with peanut butter, and use them to flavor soups and stews but I am talking about using celery as the highlight of a dish!
Right now, everyone is talking about the benefits of celery juice after the Medical Medium made it a popular way to detox and cleanse and proclaiming celery’s mega healing properties. I’ve also heard a lot of people debunk this popular trend. I can’t personally say whether it works or does not work because… well, I haven’t tried it. To be honest, I’ve had the intention of trying it multiple times but every time I buy all of the celery, I only end up doing it one morning– then not touching my juicer for the rest of the week. My mornings as a momma are already busy enough and to me, it just wasn’t worth the fuss. To each their own.
I recently did this (you know, buy a ton of celery to do the whole celery juice thing and then NOT do it), so I had about 4 heads of celery to work with. HECK YES. Good thing I am celery’s #1 fan!
As the weather has warmed up, I’ve been wanting nice, crisp salads along with some simple fish or protein for dinner, which is where this beautiful Shaved Celery and Fennel Salad came about. I love shaving celery (you simply use a peeler to do this) because it gives it a nice, slaw-like texture. Celery can overpower a dish when it’s just sliced and this gives you a nice touch of celery that is so refreshing and just perfect for springtime!
Celery lovers… UNITE! Stand strong against celery haters and make this salad asap! You will just love it! I served mine with some simple pan-seared halibut topped with my delicious Whole30 tartar sauce. SO GOOD.
Shaved Fennel and Pistachio Salad
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The unexpected combination of roasted pistachios and crunchy fennel makes for an elegant salad that’s great alongside our Savory Egg Pudding or even a simple roasted chicken.
Game plan: You can make this salad up to a day in advance taste before serving and adjust the lemon juice and salt as needed.
This recipe was featured as part of our Resurrecting Easter Brunch menu, as well as our Picnic Recipes and Supercharge with Superfoods photo galleries.
Preheat the oven to 350 degrees F.
Place the beets in a large roasting pan and pour over water, red-wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender and can easily be pierced with a knife, about 40 minutes.
Peel the beets under cool water. Cut in half lengthwise and again in quarters.
Juice 2 of the blood oranges into a small pot and boil until the juice is reduced by half. Add the orange juice to a blender with one beet and the champagne vinegar and blend until smooth. While the motor is running, add the oil and season with salt and pepper. Strain into a medium bowl.
Peel the remaining blood orange and separate into sections. Toss the fennel, fronds, and arugula with 2 tablespoons dressing. Plate dressed greens. Toss the remaining beets and orange sections in the vinaigrette, season with more salt and pepper if necessary, and arrange on top of the greens. Sprinkle with goat cheese and serve.
What a day for a picnic! I don’t know what it is about tonight’s dinner, but it’s the kind of dinner that you just want to take outside. Know what I mean? I don’t really know either. To be quite honest, I’ve never felt that impulse. But I sure do today! Roasted chicken salad, with a tangy lemon aioli, lots of fresh herbs, and shaved celery + fennel. Cool, crunchy, delicious on its own, but pressed between some pesto-smothered focaccia, now that’s a sandwich. This time of year is made for refreshing bites, and what’s more refreshing than a cool cherry tomato and a cute little mozz ball. Nothing, that’s what. Explosions of flavor! Looking for some more spring veggies in your life? Look in the farro tabbouleh- our take on the cucumber and grain salad tonight has freshness and flavor, provided by a tangy mint vinaigrette and a smattering of one of our favorite things to make an appearance this year- the Applefield Farms “spicy mix”. A blend of baby kale, baby mustard greens, other hearty baby leaves, and arugula- peppery, fresh, and perfect when wilted. Picnic dinner. It’s happening. Get in there!
For the chicken salad sandwiches:
The other cool thing about tonight’s dinner is that you don’t even have to hear any of it up. I would suggest toasting the focaccia, but you don’t even have to do that. If you’re being obedient, slice the focaccia in half, splitting the top and bottom pieces. Toast it up! In the toaster oven or under the broiler. Once it’s crusty, spread a bit of pesto on there, and load it up with chicken salad. It’s gonna be a messy sandwich, but isn’t that kind of the fun of it all? Grab some of those toothpicks with the little colored plastic film on the ends, jam them in there, and pop the whole thing on a paper plate that is guaranteed to not support the weight of the sandwich- so that when you pick the whole thing up with one hand while trying to simultaneously carry your drink, your dog, your child, and everything else you’re bringing to your picnic, your entire life will flash before your eyes as the plate buckles and your sandwich slides dangerously to the edge of oblivion. Adjust your grip, sigh in relief, and find a nice spot to sit.
For the caprese salad:
This one’s real easy. Just eat it. Mix it all up to re-coat and redistribute all the goodness. And enjoy the marinated mozz balls and plump cherry tomatoes. If you’ve got any room in your sandwich, definitely jam some tomatoes and mozzarella in there. Not a bad idea at all.
For the farro tabbouleh:
Once again, this one’s ready to go. No action required to enjoy the flavors of farro and… everything else in there. Just mix everything up, and pile it onto your already sandwich-laiden plate. That’s it. That’s all i got for you guys today. Enjoy the picnic, wish I could be there with ya! Going to go try to find some extra focaccia and make myself a sandwich… wish me luck…
Couscous Salad with Fennel and Almonds
- Quick Glance
- Quick Glance
- 20 M
- 20 M
- Serves 6
Ingredients US Metric
- For the couscous
- 1 2/3 cups store-bought or homemade vegetable broth
- 1 3/4 cups couscous
- 4 tablespoons olive oil, or more to taste
- 3 tablespoons sliced almonds, plus more for serving
- 10 to 12 caper berries or 2 tablespoons capers, rinsed and drained, or more to taste
- 1 medium bulb fennel, stalks and feathery fronds trimmed
- 1 3/4 cups (14 oz) good quality canned tuna in oil
- For serving
- Couple handfuls arugula (1 to 2 cups)
- Juice of 1 lemon, or more to taste
- Flaky sea salt
- Freshly ground black pepper
In a small saucepan, bring the vegetable stock to a boil.
Place the couscous in a large heatproof bowl. Pour the boiling stock over the couscous and stir to combine. Cover and let soak until the liquid has been fully absorbed by the couscious, 10 to 15 minutes.
Meanwhile, if using caper berries, slice them in half. Very thinly slice the fennel.
Use a fork to fluff the couscous and generously douse it with 2 tablespoons of oil. Stir in the almonds, caper berries or capers, and fennel and toss to thoroughly combine.
Add the tuna and its oil, using a fork to gently flake any chunks and mix it throughout the couscous. (You can cover and refrigerate the couscous at this point for up to a day.)
Just before serving, lightly toss the couscous with the arugula, lemon juice, and 2 tablespoons oil, and season with salt and pepper. Taste and, if desired, add more oil and lemon juice and sprinkle with additional almonds. Serve immediately.
Make It Your Own
This couscous is highly adaptable to individual whimsy – or the contents of your fridge and pantry. Add a flourish of color with sliced cherry tomatoes or julienned red pepper. Brighten the whole shebang with a handful of chopped parsley, cilantro, or those feathery fennel fronds you trimmed from the bulb. Sprinkle with plump raisins. Or come up with something different and let us know in a comment below what worked for you!
Recipe Testers' Reviews
This humble little recipe was a big win, being wonderfully easy yet delicious and satisfying. The perfect meal for a quick summer dinner. I was happy to be reintroduced to fennel, an often overlooked but always surprisingly wonderful vegetable. As an added bonus, the leftovers held up well in the refrigerator, needing just a little squeeze of lemon juice to be refreshed.
Coming together in no time, this dish is highly adaptable to your liking. For me, that meant significantly upping the amount of almonds, lemon juice, and arugula. Be sure to use a good quality olive oil packed tuna and you’ll be good to go.
Paired with some sourdough toast, it made for a complete and filling meal. The flaky nuts add a welcome crunch. After testing as is, I would definitely add more capers and almonds. Also feel this dish benefited from a generous extra squeeze of lemon juice and lots more arugula.
As a Sicilian girl, this salad made me so happy on so many levels. It captures the true essence of Sicily–bright, fresh, and simply beautiful. Like sunshine in a bowl! It’s a perfect meal for a hot summer's day when you don't feel like cooking, not to mention it comes together so incredibly fast.
It's also a perfect example of how good quality ingredients can make a simple dish an outstanding one. Be sure to use good quality tuna! I used Italian tuna in olive oil (which also eliminated the need to add any extra olive oil to the salad). I assure you that flaked tuna in water will not yield the same results.
I sliced my fennel on a mandoline to get nice thin, even slices, which were beautifully delicate. My husband said he would have liked some red onion in this salad, but I really enjoyed it just as is. Totally a keeper!
I have to admit I have not had couscous in so long. I normally don't care for the small grain but this recipe jazzed it up appropriately. I was looking for something lighter for dinner, and this really fit the bill. Not to mention it came together in less than 30 minutes.
I feel like this is also an easy recipe to adjust with ingredients you have on hand or may want to use instead. I could see this working with raisins, roasted peppers, or bunches of herbs like parsley and cilantro. I might have to start incorporating more couscous into my meals!
I did use a bouillon cube. I used more caper berries since the berries are so small and I love the taste.
It was 104 degrees outside when I made this dish and I think it's going to be a new summer go-to. It was fast to throw together, had amazing flavors, and felt like a complete meal. The fennel, oiled tuna, and arugula really made this feel like a classy dish that would be great for company with a crisp white wine.
We had leftovers for lunch the next day and they were even better.
Potato, macaroni, and . . . couscous—now the triangle of salad carbs is complete! Keep this recipe under your belt as it’ll come in handy when you need a quick dinner—just 15 minutes!—that’s light but satisfying.
The arugula adds a rich aroma, the sharp caper berries wake up the salad, and the crunch of the fennel and almonds is wonderful in the tender couscous. And you’ll love the ease of opening just a couple of cans of tuna for lean protein. And allow yourself to add “or more” after any of these ingredients, or throw in whatever else you feel like. I’ll definitely use more sliced almonds and lemon juice next time (the zest will also go in—I mean, why not?) and may add dandelion greens (also very Mediterranean) and cherry tomatoes if I have them on hand.
It’s a fairly inexpensive meal for six, so I treated us to imported tuna fillets from Italy and added the olive oil the fish was packed in. Another thing that didn’t go to waste was the fennel fronds. Chopped and scattered over the top, they fancied up the salad nicely.
This is a delicious and easy salad I will make again and again. There’s a great variety of textures and flavors and it’s so much more than the sum of its parts.
I used a fork to break up the initial clumps of couscous but I then used clean hands to gently break it apart into its grains and this seemed more effective than the fork.
I’m not the biggest fan of fennel, so I split it in half from top to bottom and then turned the cut side down and cut thin slices from both halves. This mixed into the salad very well and wasn't too aggressive. It dispersed nicely without any oversized pieces.
I used Genova brand yellowfin tuna in olive oil, the salted variety. My only changes are I needed the juice from 2 full lemons to give it the brightness I wanted, and there can ALWAYS be more capers in everything.
We found the best way to serve this (to ensure it was easy to store leftovers without wilting the arugula) was putting arugula on the bottom of each bowl, and putting the couscous over the top and letting them be mixed as eaten.
I found it held up for several days in the fridge with no loss in flavor or texture. It’s perfect to make ahead as long as the arugula and couscous components are kept separately and I could see this as the perfect way to liven up desk lunches at work.
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
How would this be with shredded chicken or with cut up lobster? Or any firm white fish? Or salmon flakes?
I think any of those would work well in this salad, Lee. If you’re substituting for the tuna, you may need to add extra oil to the salad to make up for the canned tuna oil. Do let us know how it turns out!
Shaved Fennel Arugula Salad w/ Maple Lemon Vinaigrette
I’m not usually much of a “salad person” but this shaved fennel arugula salad has been an obsession of mine lately.
It all started when my friend Mary brought a fennel salad to dinner one night. Fennel is usually too strong of a flavor for me, but I really enjoyed it this time because it was balanced with sweetness from crisp green apples.
I tried recreating the salad with a few minor changes and made a maple lemon vinaigrette to add more sweetness. The flavors came together wonderfully! Sweetness from green apples and the maple vinaigrette, crunchy cucumbers, bright and fresh flavored fennel, and zesty arugula. I also tossed in some lemon zest and the fennel fronds to really highlight the flavors.
This shaved fennel arugula salad is a great pairing with any poultry dish (like these crispy baked chicken thighs). I will be making it for our family Thanksgiving dinner this week!
Ingredients For Shaved Fennel Arugula Salad:
1 medium fennel bulb, finely sliced
1 medium green apple cored, and finely sliced
1/2 large english cucumber, finely sliced
5 oz package baby arugula
zest of two lemons
1/4-1/2 cup chopped fennel fronds
For the Maple Lemon Vinaigrette:
2 teaspoons dijon mustard
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons maple syrup
pinch of kosher salt
Directions For Shaved Fennel Arugula Salad:
Start by rinsing and thinly slicing the fennel bulb, apple, and cucumber. Use a mandoline slicer to save time and achieve consistently thin and even pieces.
Strip the fennel fronds off the stalks and roughly chop.
Remove the zest from two lemons.
Add all ingredients to a large bowl and toss with maple lemon vinaigrette.
For the Maple Lemon Vinaigrette:
Place all ingredients in a small jar that you have a lid for.
Shake vigorously to combine. Dip an arugula leaf in the vinaigrette to see if you want to adjust any of the ingredients to your preference.
Use entire amount to dress the salad.
Enjoy this refreshing, crisp shaved fennel arugula salad with your Thanksgiving dinner this year or any meal that would benefit from the zesty flavor!
PS- One of the things that I love about this salad is that leftovers actually hold up pretty well overnight in the fridge. Because you’re using a lot of crisp ingredients it won’t get all soggy and limp and can still be enjoyed the next day.
Recipe: Arugula and Shaved Fennel Salad
This is a remarkably simple crunchy salad that is filled with cancer fighting plant chemicals. Arugula is a zesty leafy vegetable in the cabbage family rich in sulforaphanes which promote normal detoxification function. Fennel is an aromatic vegetable rich in Vitamin C and a phytochemical called anethole which promotes normal inflammation function by blocking a damaging and cancer promoting cell factor called tumor necrosis factor. Fennel is a member of the parsley family is also rich in quercetin, limonene and beta-carotene.
This recipe is vegan, vegetarian, gluten free, dairy free and egg free
2 bunches arugula leaves, rinsed and dried
1 large fennel bulb. ends trimmed
1//4 cup snipped cut chives
Tear the arugula leaves in to pieces and place in a large salad bowl.
Thinly slice the entire fennel bulb into paper thin strips with a sharp paring knife.
Add the chives and toss with dressing.
3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
sea salt and freshly ground pepper to taste
Whisk all of the ingredients together in a bowl.