This fennel salad is slightly over the top. Do I really need the nuts and the cheese? (Yes, but it’s up to you if you keep them.) Is this salad gonna be good if you don’t have mint?

What other nuts can I use? If hazelnuts aren’t available ... adding them to the salad to prevent browning. This Apple Fennel ...

Season with salt and pepper. 2. Mix the herb salad dressing through the fennel, celery and cucumber. Spoon onto a serving platter and finish off with the strawberries and Camembert. Sprinkle the nuts ...

Divide the carrots onto each plate and then add the fennel. Add the radish slices. Drizzle on the dressing. Top with fresh ...

Crunchy nuts, puckery fruit ... Sprinkle the remaining almonds over the salad and garnish with the fennel fronds. Lynda Balslev is an award-winning food and wine writer, cookbook author and ...

Coarsely chop the nuts. In a large bowl ... Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive ...

This salad is an escape from the ordinary ... ingredients that need to be prepared ahead of time — toasted, ground fennel seeds and roasted garlic. They are simply blended with balsamic and ...

This salad stars an unlikely hero named celery ... Gently toss together arugula, celery, fennel, pine nuts, 1 cup pita chips, 2 tablespoons cilantro-parsley dressing, and remaining 1/4 teaspoon ...

Bread salad most often means panzanella ... Panisse—roasted cubes of rustic bread flavored with currants and pine nuts, then tossed them with arugula and served them under roast chicken.

A take on the ever-popular Cypriot grain salad, our version makes the most of seasonal autumn produce with the addition of figs, pomegranate and fennel. Serve as a side with spiced baked fish or ...

Stir mixture well. Add cucumber, pine nuts, half the fennel fronds and half the tarragon. Stir again. Quarter each halloumi plank. Add to salad. Stir, finish with the remaining herbs and serve ...

I was tasked with “supreming” oranges for their simple fennel salad. The dish itself was a true parade of textures and flavors: the sheer, shattering crunch of toasted hazelnut contrasted the ...