Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper.
Not exact matches
2)
Toss the
sliced onions and
fennel with olive oil and salt and pepper and place on a roasting sheet.
Toss chicken thighs, lemon
slices,
fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp.
Toss slices into a
fennel salad to accompany Jonathan Waxman's famous roast chicken.
Add celery and celery leaves, thinly
sliced fennel and chopped
fennel fronds, and apple;
toss to coat.
Toss fennel, orange
slices, lemon
slices, chile, and 4 dill sprigs in a shallow 3 - qt.
Add
fennel slices to the bowl with dressing and
toss.
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.
Slice or chop, then
toss with thinly
sliced fennel and lemon or orange vinaigrette and some chopped
fennel fronds.