Best 5 Fennel Salad With Soy Green Goddess Dressing Recipes
Welcome to the realm of flavors, where textures dance and aromas harmonize in a symphony of culinary delight. The fennel salad with soy green goddess dressing, a refreshing and vibrant creation, awaits your taste buds' exploration. This tantalizing dish marries the crispness of fennel, the sweetness of oranges, the crunch of almonds, and the tangy-umami kick of the soy green goddess dressing, resulting in a delightful symphony of flavors that will awaken your senses.
Beyond this stellar fennel salad, this recipe hub features an array of delectable dishes that cater to diverse dietary preferences. Embark on a culinary journey as you discover the secrets of preparing a delectable quinoa salad brimming with vibrant vegetables, a hearty vegan shepherd's pie bursting with savory lentils and aromatic herbs, and the ultimate vegan chocolate chip cookies that will satisfy your sweet cravings. Each recipe has been carefully crafted to deliver a unique taste experience, promising to tantalize your taste buds and leave you craving for more.
FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
GREEN GODDESS DRESSING
This creamy and tart dressing is packed with fresh green herbs. Serve it over your favorite salad greens, as dip for veggies or as a sandwich spread.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
GREEN GODDESS DRESSING
Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
Tips:
- For the best flavor, use fresh fennel bulbs that are firm and white. Avoid bulbs that are brown or have yellowing leaves.
- To slice the fennel thinly, use a sharp knife or a mandoline. This will help to prevent the fennel from bruising.
- If you don't have a microplane grater, you can use a vegetable peeler to create thin ribbons of Parmesan cheese.
- To make the soy-green goddess dressing, use a high-quality olive oil and soy sauce. You can also add a bit of lemon juice or rice vinegar to taste.
- If you're short on time, you can use store-bought croutons or roasted chickpeas instead of making your own.
Conclusion:
This fennel salad with soy-green goddess dressing is a delicious and refreshing salad that is perfect for a light lunch or dinner. The fennel is crisp and flavorful, the dressing is creamy and tangy, and the croutons or roasted chickpeas add a nice crunch. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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