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    You are in: Home / Australian / Simple Fennel Salad Recipe
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    Simple Fennel Salad

    Simple Fennel Salad. Photo by I'mPat

    1/4 Photos of Simple Fennel Salad

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    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    10 mins

    6 mins

    JustJanS's Note:

    I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons olive oil
    • 2 fennel bulbs, trimmed and sliced reasonably thickly verically
    • salt & freshly ground black pepper, to taste
    • 2 tablespoons balsamic vinegar
    • 4 cups salad leaves, bitter ones are good
    • 1/2 small red onion, sliced very thinly
    • 1/4 cup parmesan cheese, shavings

    Directions:

    1. 1
      Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
    2. 2
      Turn and season browned side, cook a few minutes more until second side is golden,.
    3. 3
      Remove to a serving plater, then scatter over the leaves, onion and cheese.
    4. 4
      Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.

    Ratings & Reviews:

    • on October 26, 2010

      55

      Just what I needed a light lunch packed with flavour. I did add a few red capsicum strips for colour as my salad leaves were all green. One word of warning let your pan cool down before you add the balsamic or it splatters everywhere and dries up. Thanks Jan, made for Make My Recipe - Spring Edition.

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    • on January 10, 2010

      55

      I halved the recipe, enjoyed it alot! A very nice way to eat fennel. Thanks! Made for Australian recipe swap-Jan. 2010.

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    • on September 07, 2009

      55

      I cheat when I tag recipes - well, I mean I only pick recipes with ingredients that Malcolm and I like! This was a prime example......we both love fennel, parmesan, red onions, bitter salad leaves and the dressing ingredients! This was a 10 star recipe for us - it was delectable. I cooked my fennel bulb a little longer than you specified, as I like it caramelised and charred for a more intense flavour. I used salad leaves from our garden - frisee, scarole, sorrel and the pretty green fronds from the fennel bulb. This was an elegant and sophisticated salad with an amazing depth of flavours............we loved it Jan, did I say!!! Made for Make My Recipe in the Oz/NZ forum - edition 8. Merci encore, FT:-)

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    Nutritional Facts for Simple Fennel Salad

    Serving Size: 1 (146 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 253.1
     
    Calories from Fat 158
    62%
    Total Fat 17.5 g
    27%
    Saturated Fat 4.0 g
    20%
    Cholesterol 11.0 mg
    3%
    Sodium 313.6 mg
    13%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 7.5 g
    30%
    Sugars 0.8 g
    3%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    salad leaves

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