Best 5 Chef Boy I Be Illinois Daikon And Fennel Salad Recipes
In a culinary symphony of flavors and textures, embark on a delectable journey with our Daikon and Fennel Salad, a refreshing and vibrant dish that tantalizes the taste buds. Featuring a delightful interplay of sweet, sour, and savory notes, this salad showcases the unique crunch of daikon radish and the aromatic essence of fennel, all harmoniously combined with a medley of fresh herbs and a tangy dressing.
Accompanying this main attraction are two additional recipes that elevate the salad experience. For a touch of warmth and smokiness, try our Grilled Fennel recipe, where fennel bulbs are expertly charred to perfection, infusing them with a delightful smoky flavor. And for a refreshing twist, our Pickled Daikon recipe offers a zesty and tangy complement to the salad, adding a burst of acidity and a pop of color.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
CHEF-BOY-I-BE ILLINOIS' SCALLOPED POTATOES AND HAM
An easy and delicious way to use that leftover Easter, Thanksgiving or Christmas Ham. Rather than the ordinary recipe that uses cream, or sour cream, mine uses beef broth for a rich, yet healthy, comfort dish. There is just something about the salty, smoky flavor of leftover ham combined with potatoes and cheese. Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
- Add the cubed ham and toss one more time.
- Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
- Put rest of mixture in casserole and pour rest of broth over.
- Top with extra cheese if desired.
- Cover with foil and bake for 45 minutes.
- Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
- Test potatoes for desired tenderness with a knife.
Nutrition Facts : Calories 412, Fat 13.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 1640.7, Carbohydrate 46.4, Fiber 4.6, Sugar 4.2, Protein 26.2
CHEF-BOY-I-BE-ILLINOIS' WARM WHITE BEAN SALAD WITH PROSCIUTTO
The prosciutto, rosemary and thyme give this savory side dish loads of flavor. It's a perfect accompaniment for those favorite, hearty Fall dishes and for an easy to prepare dish for those light Summer meals. It can hold up equally well to your roast pork as it can with salmon fillets. High in fiber and protein, low in fat, and high in flavor. You won't even miss your mashed potatoes!
Provided by Chef-Boy-I-Be Illin
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute prosciutto strips in olive oil until crispy. Add rosemary and thyme and continue sauteeing for 1 minute to release the fragrant oils.
- In a medium serving bowl, combine vinegar, salt and pepper. Add beans and stir to combine. Add prosciutto and herb mixture with the olive oil and stir again to combine. The oil will complete your vinaigrette so that the vinegar will adhere to your beans. Then add your parmigiana and stir one last time to combine. Serve at room temperature.
- This dish is best prepared before your other dishes and allowed to sit for 30 minutes or so, but that's not necessary.
Nutrition Facts : Calories 189.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 2.7, Sodium 360.8, Carbohydrate 26.2, Fiber 6.6, Sugar 0.4, Protein 11.5
Tips:
- Choose the right daikon and fennel: Look for daikons that are firm and heavy for their size, with smooth, unblemished skin. Fennel bulbs should be compact and have a bright green color.
- Use a sharp knife: A sharp knife will make it easier to thinly slice the daikon and fennel, which will help the salad dressing penetrate the vegetables.
- Don't overdress the salad: The salad dressing should be used to enhance the flavor of the vegetables, not to overpower it. A light vinaigrette or a simple citrus dressing is a good option.
- Serve the salad immediately: The salad is best served immediately after it is made, as the vegetables will start to lose their crispness over time.
Conclusion:
Chef Boy I Be's Illinois Daikon and Fennel Salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The combination of daikon, fennel, and orange segments is unique and delicious, and the citrus dressing adds a bright and tangy flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a healthy and delicious salad that is sure to impress your guests, this is the recipe for you.
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