Slice the fennel as thin as possible — a mandoline slicer is helpful.
Step 1) Use a mandolin, peeler or food processor to
slice the fennel as thinly as possible — it is the delicacy of the slices that makes this salad so fantastic.
Not exact matches
Try to
slice the
fennel and the red onion
as thinly
as possible.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small
fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper,
as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
2 ounces dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon
fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
1 (16 - ounce) package vacuum - packed gnocchi (such
as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such
as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red bell pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat - leaf parsley
Slice the
fennel bulb crosswise
as thinly
as possible (ideally use a mandoline) making «C» shapes.
This refreshing salad demonstrates how very thin
slicing can take the edge off strongly flavored vegetables such
as radicchio,
fennel, and radishes.
Rotate the corn cob and flip the
fennel and lemon
slices as they begin to char.
for the topping 2 large
fennel bulbs —
sliced into 1 / 4 - inch (6 mm) thick
slices, fronds reserved 1 tablespoon olive oil sea salt and pepper to taste about 4 - 5 small to medium sized apples, such
as Pink Lady, Honey Crisp or Granny Smith ground cinnamon — to taste
I love munching on raw
fennel slices as a healthy snack, or chopping it and mixing it with diced shallot, olive oil and fleur de sel for a fresh summer salad.
2 1/2 cups thinly
sliced vegetables (such
as fennel, scallions, celery, peeled carrots, and / or peeled beets)
Our method is
as simple
as slicing carrots into chunks, halving and
slicing a
fennel bulb, tossing all in olive oil, salt, and pepper, and roasting at 400 degrees for about 30 minutes.