Frederic Melton
Fennel and blue cheese are both ingredients that can be used in a salad. There are many recipes for salads that include both fennel and blue cheese, such as spinach and fennel salad with walnuts and blue cheese, and fennel and apple salad with blue cheese and pecans.
| Characteristics | Values |
|---|---|
| Salad ingredients | Fennel, spinach, celery, apple, blue cheese, walnuts, apricots, cranberries |
| Salad type | Vegetarian, gluten-free |
| Season | Fall, winter |
| Course | Appetizer, side dish, main course |
| Recipe source | Martha Stewart, Dave Arnold, Epicurious, Weekend at the Cottage, Life Lemons Italy |
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What You'll Learn
Fennel, apple, and blue cheese salad
The key to this salad is the combination of crisp, sweet, and savory flavors. The crispness comes from the thinly sliced apples and fennel, which also provides a subtle anise (licorice) flavor. The sweetness is enhanced by the shallot vinaigrette, which can be made by whisking together minced shallot, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. The savory notes come from the rich blue cheese, which can be crumbled or cubed, and the nutty hazelnuts, which are toasted and chopped.
To prepare the salad, start by making the vinaigrette and setting it aside. Next, thinly slice the apples and fennel using a mandoline or sharp knife. Toss them together in a large salad bowl. You can also add in some celery for extra crunch. The hazelnuts should be lightly toasted in a dry pan over medium heat for 3-5 minutes, then allowed to cool before chopping. Add the hazelnuts, blue cheese, and vinaigrette to the bowl and gently toss to combine.
For an extra touch of sweetness, you can use honey in your vinaigrette, or even add in some dried cranberries or beets. If you're looking for a more substantial salad, you can include grains like farro or quinoa, or even some protein like poached eggs or pan-fried fish. This salad is very versatile and can be adapted to your taste preferences.
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Spinach and fennel salad with blue cheese
The combination of spinach, fennel, and blue cheese in a salad is a refreshing and tasty treat. This salad is a great way to add some vitamins and minerals to your diet, as spinach and fennel are loaded with nutrients. The preparation is simple and can be done in a few easy steps.
Firstly, rinse the spinach well to remove any lingering sand or dirt. For the fennel, you can thinly shave it using a sharp knife or a vegetable mandoline. You can also sauté the fennel to soften it and give it a lightly browned colour. Next, toss the spinach and fennel together in a large bowl. You can also add some toasted walnuts to the mix for a crunchy texture and a magical flavour pairing with the blue cheese.
For the dressing, a vinaigrette made with sherry vinegar, walnut oil, and vegetable oil is a perfect choice. The slightly sweet flavour of the sherry vinegar blends beautifully with the oils. Take your time with this step, slowly drizzling the oils into the vinegar while whisking to create an emulsified dressing. Drizzle the desired amount of dressing over the salad and gently toss to coat.
Now, add the star ingredient: crumbled blue cheese. A Roquefort, Cabrales, or Stilton cheese will pair exceptionally well with the other flavours. You can also sprinkle on some freshly cracked black pepper and sea salt flakes to enhance the taste.
Serve this delicious salad as an appetizer, side dish, or even a main course. It goes well with a slice of fresh sourdough bread, cheddar biscuits, or crispy hot skillet cornbread. Enjoy the combination of flavours and textures in every bite!
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Fennel and celery salad with blue cheese
Fennel and celery are crunchy and refreshing, and they go very well with blue cheese in a salad. The saltiness of the cheese and the sweetness of the fennel create a delightful combination of flavors and textures.
Ingredients:
- Fennel bulb, shaved into crunchy ribbons or caramelized and golden-sweet
- Celery, sliced into thin strips
- Dried cranberries
- Apricots, diced
- Walnuts, lightly toasted and crumbled into small pieces
- Blue cheese, crumbled
- Salt and pepper, to taste
- Olive oil
- Lemon juice
- Honey
Instructions:
- Slice the fennel bulb and celery into thin strips and place them into a large bowl.
- Dice the apricots and add them to the bowl, along with the dried cranberries.
- Lightly toast the walnuts, then crumble them into small pieces once cooled, and add them to the bowl.
- Toss the ingredients in the bowl together with a dressing made of olive oil, lemon juice, and honey to taste.
- Add salt and pepper as desired.
- Top the salad with crumbled blue cheese.
- Serve immediately and enjoy!
This salad is a creative and colorful dish that can be enjoyed as a side or a main course, and it is perfect for any occasion, whether it's a fancy dinner or a quaint picnic. The combination of fresh vegetables, sweet dried fruits, nutty toasted walnuts, and robust blue cheese creates a delightful blend of flavors and textures.
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Fennel and endive salad with almonds
To make the salad, place the fennel and endive on a serving platter. Sprinkle over some shallots, then drizzle with lemon juice and olive oil. Season with salt and pepper, and sprinkle some herbs over the top. For a more substantial salad, you could add some blue cheese, feta, or apple. Alternatively, stick with the Mediterranean theme and add some olives, sun-dried tomatoes, or artichokes.
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Fennel and apple salad with hazelnuts
Fennel and apple are a great combination for a salad, and the addition of hazelnuts can make it even more delicious and refreshing. This salad is a fun and quick play on a raw salad, with the apple and fennel slices staying raw while the dressing is warm.
To make this salad, you will need apples, fennel, hazelnuts, lemon juice, extra virgin olive oil, mustard, lemon zest, sea salt, and black pepper. You can also add some mint leaves, sliced scallions, and crumbled goat cheese or blue cheese to enhance the flavour.
Start by preheating your oven to 300°F for toasting the hazelnuts. Line a baking sheet with parchment paper and spread the hazelnuts in an even layer. Toast them in the oven until they are lightly browned and fragrant.
While the hazelnuts are toasting, prepare the apples and fennel. Core an apple and cut it into quarters. Shave the apple quarters into thin slices using a mandoline or a sharp knife. Place the sliced apples in a large bowl. Next, trim the fennel stalks from the bulb and chop the fronds. Cut the bulb into quarters and remove the core. Shave the fennel bulb into thin slices, similar to the apples. Add the shaved fennel bulb and chopped fronds to the apples in the bowl.
To make the dressing, combine extra virgin olive oil, mustard, lemon juice, lemon zest, sea salt, and black pepper in a small bowl. Whisk until well combined.
Drizzle the dressing over the apple and fennel mixture and toss gently to coat. Arrange some tender lettuce leaves on a platter or in a serving bowl. Top with the dressed apple and fennel mixture.
Finally, add the toasted hazelnuts on top, along with any desired additional ingredients like mint leaves, scallions, and crumbled goat cheese or blue cheese. You can also drizzle some extra virgin olive oil and lemon juice over the salad for added flavour and freshness.
Serve this salad as a refreshing side dish or enjoy it as a filling main course. It goes well with roasted pork or chicken, or you can enjoy it on its own as a vegetarian option.
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Frequently asked questions
A fennel and blue cheese salad is a creative and colourful salad that combines the flavours of fennel, blue cheese, and other ingredients like walnuts, cranberries, apricots, and celery.
A fennel and blue cheese salad can be a refreshing and healthy option, packed with fibre and nutrients from the vegetables and cheese. It offers a range of flavours and textures, making it a delightful and memorable dish.
There are several variations of this salad, including the addition of ingredients such as spinach, apples, pecans, and hazelnuts. You can also experiment with different types of blue cheese, like Roquefort, Cabrales, or Stilton.
This salad is versatile and can be enjoyed any time of the year. It is especially welcoming during the colder months as a warm salad, but it can also be a refreshing side dish during the summer.
To make a fennel and blue cheese salad, slice or shave the fennel bulb and place it in a bowl. Add in other ingredients like celery, walnuts, dried cranberries, and apricots. Crumble the blue cheese and add it to the mix. You can also make a vinaigrette dressing to drizzle over the salad.
