Best 8 Fennel Arugula And Green Apple Salad With Marcona Almonds Parmesan And Golden Raisins Recipes

FENNEL-APPLE SALAD WITH WALNUTS

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.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

FENNEL, ARUGULA AND GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN AND GOLDEN RAISINS

Steps:

• Place ¼ cup Sherry vinegar, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 large shallots, thinly sliced and 1 clove garlic, minced, into a lidded jar, close and shake. Add ¾ cup extra-virgin olive oil and shake again. In a large bowl, combine 1 large head frisée, torn into bite-size pieces, 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced, 2 Granny Smith apples, thinly sliced, 1 cup salted Marcona almonds, toasted, 1 cup golden raisins, 1 cup coarsely grated Parmesan cheese, 1 cup celery, thinly sliced crosswise, ½ pound baby arugula and ¾ teaspoon fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

FENNEL, ARUGULA & GREEN APPLE SALAD WITH MARCONA ALMONDS, PARMESAN & GOLDEN RAISINS RECIPE - (4.3/5)

Steps:

• Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again. In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional). Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

ARUGULA, GOLDEN CHERRIES, MARCONA ALMONDS AND PARMIGIANO-REGGIANO

Steps:

• Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.