We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 5 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon dried crushed red pepper
- 1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved
- 1/4 cup halved pitted Kalamata olives
Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.
Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
Fennel and Red Pepper Salad
This is one of my favorite salads. I make it for buffets all the time because it never gets soggy the longer the vegetables marinate, the tastier the salad is.
1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
1 large red bell pepper, seeded and cut in thin 2-inch slices
1 to 2 tablespoons minced parsley
1 tablespoon minced chives
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 small garlic clove, very finely minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.
Yield: Serves six.
Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.
Nutritional information per serving: 137 calories 11 grams fat 2 grams saturated fat 4 milligrams cholesterol 8 grams carbohydrates 3 grams dietary fiber 128 milligrams sodium (does not include salt added during cooking) 3 grams protein
Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact though it won't be eaten, it adds much to the look of the thing.
Remove all the seeds. Place the pepper halves on the baking sheet, then drain the tomatoes (you don't need the juice), and divide them into eight equal portions, placing each portion inside a pepper half. You can watch how to prepare peppers by clicking on the Cookery School Video on this page.
Now pare off any brownish bits of fennel with your sharpest knife and cut the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root ends. Now put them in a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough to handle, arrange two slices in each pepper half. Sprinkle 1 dessertspoon of olive oil over each one, using a brush to brush the oil round the edges and sides of the peppers.
Next, lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar or rolling pin and bowl, sprinkle these evenly all over the fennel and peppers, and finish off with a grinding of sea salt. Then bake the peppers for about 1 hour on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown. After removing them from the oven, sprinkle the lemon juice all over, cool and serve garnished with a little finely chopped spring onion or as they are.
What is Curry Powder?
Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)
It was hard to decide on just one, but for simplicity’s sake, we suggest the Rosemary Tahini Dressing from this Amazing Super Cleansing Slaw. The flavors just work.
But, if you’re looking to venture outside of your tahini comfort zone, try this 6-ingredient Vegan Tzatziki! We found that it melded really well with the complex flavor of the curry by adding a nice cooling, refreshing finish. You can’t go wrong either way.
Once your fennel is roasted, it’s assembly time. For even more protein, fiber, and crunch, we opted for a batch of our Actually Crispy Baked Chickpeas. To save time, you could also just use cooked (unbaked) chickpeas or grab some already baked at the store.
We hope you LOVE this salad! It’s:
Easy to make
& Incredibly delicious
This would make the perfect side to bring along to dinner parties or serve alongside mains like these Mushroom Black Bean Burgers or Sun-Dried Tomato Chickpea Burgers. Leaving the chickpeas off this salad makes it more of a side for two to four people (in our opinion). But to make it an entrée for two, add the chickpeas (or cooked quinoa!) for extra heartiness.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 4 large red bell peppers
- 1 (8-ounce) package fresh mushrooms, sliced
- ¼ cup chopped purple onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 cup grated Parmesan cheese
- ½ cup Italian-seasoned breadcrumbs
- ¼ cup walnut pieces, finely chopped
- 2 tablespoons minced fresh or 2 teaspoons dried basil
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon hot sauce
- Garnish: fresh fennel sprigs
Place bell peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) 5 to 10 minutes on each side or until bell peppers look blistered.
Place bell peppers in a heavy-duty zip-top plastic bag seal and let stand 10 minutes to loosen skins. Peel bell peppers remove and discard seeds.
Sauté sliced mushrooms, chopped purple onion, and garlic in 1 1/2 teaspoons hot oil in a large skillet 10 minutes or until liquid has evaporated. Remove mixture from heat, and set aside.
Process bell peppers in a food processor until smooth, stopping to scrape down sides. Add mushroom mixture, remaining 1 1/2 tablespoons oil, Parmesan cheese, and next 8 ingredients pulse until ground. Serve with breadsticks, crackers, or assorted fresh vegetables. Garnish, if desired.
Roasted Red Bell Pepper Bread
Drain bell peppers on paper towels chop and set aside.
Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup let stand 5 minutes. Combine flour, bell peppers, Parmesan cheese, and next 3 ingredients in a large bowl gradually add yeast mixture, stirring until blended.
Turn dough out onto a well-floured surface and knead until smooth and elastic (about 10 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half. Shape each portion into a 12-inch loaf. Place loaves on a large baking sheet coated with cooking spray. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake at 450° for 25 minutes or until loaves sound hollow when tapped, covering with aluminum foil after 15 minutes to prevent excessive browning. Remove from baking sheet immediately cool on wire racks.
One Chap's Pantry
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard
- Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together set aside.
- Mix together all of the Greens and Herbs in a serving bowl.
- Toss the Salad with the Dressing
- Top the Salad with the remaining ingredients.
NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.
How to Make It
Heat the broth in a 4- quart saucepan over medium-high heat to a boil. Stir in the barley. Reduce the heat to medium-low and cook for 45 minutes or until the barley is tender. Remove the barley to a large bowl and let cool to room temperature.
While the barley is cooking, heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the pepper, onion and fennel on the baking sheet. Add 2 tablespoons olive oil and toss to coat. Season as desired.
Roast the vegetables for 30 minutes or until tender and lightly browned. Remove the baking sheet from the oven and let the vegetables cool to room temperature. Add the vegetables to the cooked barley.
Beat the remaining about 3 tablepoons olive oil, lemon juice and zest in a medium bowl with a fork or whisk. Stir in the garam masala and apple. Add the lemon mixture to the vegetables and barley and toss to coat. Add the parsley and the cheese, if desired. Season to taste and serve.
- 2 red bell peppers
- 4 garlic cloves
- 1 tablespoon fresh chopped ginger
- 1 leek, sliced
- 1 tablespoon fennel seeds
- 1 teaspoon extra-virgin olive oil
- Juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 to 1/4 teaspoon cayenne
- 2 cups cooked black turtle beans
- 2 cups cooked navy beans
- 1 yellow bell pepper, diced
- 1/4 cup fresh cilantro
- Leaves from 4 endives
Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash
I wanted to make a simple and healthy side dish to pair with the Chicken Paillard with a Garlic Lemon Dill Sauce and Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese that I was serving for dinner. I roasted some veggies I had in the refrigerator and tossed them with basmati rice. It was a flavorful and delicious side dish. My son thought the rice would be better with no vegetables (go figure) but my daughter, husband, and I enjoyed it. I had the leftover the following day and it was just as delicious.
Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Place the fennel, onion, and bell pepper on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste toss to coat evenly.
Place into the oven and roast for 20 minutes, stirring the mixture, after 15 minutes. Add the zucchini and squash then continue to roast for 15 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves then sprinkle on top of the roasted veggies.
While the vegetables are roasting, heat the half of the olive oil in a pot over medium heat. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 2-3 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with the roasted veggies toss gently. Serve. Enjoy.