Craving a salad that's both refreshing and flavorful? Look no further than this Fennel, Grape, and Gorgonzola Salad. This delightful dish combines the sweet crunch of fennel and grapes with the tangy bite of Gorgonzola cheese. Served on a bed of baby arugula, it's a symphony of textures and flavors that will tantalize your taste buds.
This salad is not only delicious but also incredibly easy to make. With just a handful of ingredients and a few simple steps, you'll have a stunning salad that's perfect for any occasion. Whether you're looking for a light lunch, a refreshing side dish, or an impressive appetizer, this salad is sure to satisfy.
In addition to the main recipe, this article also includes variations for those who prefer a vegan or gluten-free diet. The variations offer delicious alternatives to the original recipe, ensuring that everyone can enjoy this delightful salad. So, get ready to embark on a culinary journey with this Fennel, Grape, and Gorgonzola Salad. Its unique blend of flavors and textures is sure to make it a favorite in your recipe collection.
FENNEL, GRAPE, AND GORGONZOLA SALAD
Categories Salad Leafy Green Vegetarian Quick & Easy Blue Cheese Fennel Winter Grape Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.
ROASTED FENNEL AND GRAPE SALAD
When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)
Provided by Hana Asbrink
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 50m
Yield 3 to 4 servings, as a side
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
- Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
- Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
- Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.
GORGONZOLA AND GRAPE SALAD
Provided by Food Network
Categories appetizer
Time P1DT10m
Yield 6 to 10 servings
Number Of Ingredients 14
Steps:
- Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
- For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
- For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.
ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS
Make and share this Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans recipe from Food.com.
Provided by HelenG
Categories Spring
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
- Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
- Top with gorgonzola and pecans.
Nutrition Facts : Calories 216.1, Fat 17.6, SaturatedFat 4.2, Cholesterol 10.6, Sodium 216.1, Carbohydrate 12.2, Fiber 2.1, Sugar 7, Protein 5
BAKED FENNEL WITH GORGONZOLA
This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple.
Provided by Christine L.
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 5
Steps:
- Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
- Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
- Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
- Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
- Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 9.9 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 2.6 g, Sodium 380 mg, Sugar 0.4 g
FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD
Provided by Gabrielle Hamilton
Categories Salad Herb Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Grapefruit Mint Fennel Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.
FENNEL, APPLE, AND GORGONZOLA SALAD
Steps:
- Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
- Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
- Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.
ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS
Categories Leafy Green
Number Of Ingredients 10
Steps:
- Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.
ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS
Steps:
- Whisk jam, vinegar, oil, shallot, 1/4 t salt and 1/4 t pepper in large bowl. Toss fennel with vinaigrette, let stand 15 minutes. Add arugula, fennel fronds, and grapes. Toss and adjust seasoning. Divide among plates. Top with Gorgonzola and pecans.
Tips:
- Use ripe, in-season fruit for the best flavor.
- Choose a firm, mild-flavored cheese, such as feta, goat cheese, or mozzarella, to balance the strong flavors of the fennel and gorgonzola.
- Toast the walnuts or pecans in a dry skillet over medium heat until fragrant, about 5 minutes, to enhance their flavor.
- Add a drizzle of honey or balsamic vinegar to the salad for a touch of sweetness and acidity.
- Serve the salad immediately, or chill it for up to 2 hours before serving.
Conclusion:
This fennel, grape, and gorgonzola salad is a refreshing and flavorful dish that is perfect for any occasion. The combination of sweet grapes, bitter fennel, and salty gorgonzola is simply irresistible. With its beautiful colors and textures, this salad is sure to impress your guests.
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