Grilled Fennel Salad

Grilled Fennel Salad

Grilled Fennel Salad

Fennel is crunchy and slightly sweet with a slight anise flavor…….like a light licorice. The stalks are topped with feathery green leaves,  where flowers grow, and produce fennel seeds. The bulb is white or pale green. The bulb, stalk, leaves and seeds are all edible, but most recipes call for the bulb and the fronds…….the feathery green at the top. Fennel is also loaded with antioxidants, vitamin C, and fiber, so it’s super healthy. Fennel lesson over!

Fennel is one of those things that most people either love or hate……..I believe that haters have never tried it…….just my opinion. But, if you are a hater, try our Grilled Fennel Salad. Grilling the fennel adds to the slightly sweet flavor and the fresh herbs and lemon give it a fresh taste. It can be served either warm or at room temperature.

I served this salad with a Tuscan Pork Tenderloin. Three parts sage, to one part rosemary, then garlic, salt, pepper, and fennel seed to taste. Rub the pork with oil and pat on the herbs, roast in a 400* oven for 30-45 minutes. Serve with the Grilled Fennel Salad.

Tim had never had fennel, that he could remember, and he really liked it. I personally love it. You can also add it to gratins, or scalloped potatoes. It lends a background taste that will make people wonder what it is…….

So, for your next cookout try our Grilled Fennel Salad!

Grilled Fennel Salad Collage

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Grilled Fennel Salad

Grilled Fennel Salad

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Scale

Ingredients

  • 2 fennel bulbs, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon each fresh basil, parsley, thyme and fennel fronds
  • juice and zest of 1 lemon
  • Parmesan shavings

Instructions

  1. Cut the tops from the fennel reserving the fronds. Removing and hard or inedible outer parts.
  2. Trim a tiny bit off the bottom, keeping the core intact.
  3. Slice the fennel into thick slices.
  4. Drizzle each side with olive oil, season with salt and pepper.
  5. Place slices on a medium hot grill turning until you get a nice grill marks and fennel is tender to the touch.
  6. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
  7. Garnish with the shavings of Parmesan cheese.

Keywords: fennel, herbs, grill, salad, parmesan cheese

 

Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

I can say with all confidence that Spring is here, and Summer is on the way. Having said that, salads come to mind………..Italian Sausage Caprese Salad!

“Caprese” refers to something that comes from or is in the style of Capri, an Italian island off the coast near Naples………so it really means Italian.

It really is a delicious salad, fresh baby greens, with mozzarella cheese……….I love that they have the little tiny mozzarella balls called ‘Bocconcini’, they are so easy to use, just drain they, pat them dry and they are ready for the salad. I love fresh mozzarella, but to be truthful, it’s kind of a pain to slice……..and I have a cheese knife! But, lucky we live in the kind of world where everything has an easier way.

Tomatoes and basil, along with a Balsamic Dressing make for a lovely salad. Enter the Italian Sausage……….Italian Chicken Sausage to be exact. Johnsonville makes some great chicken sausages. They are precooked so you just have to grill and warm them up. They were perfect for a salad that usually does not have meat. Adding the meat makes it a hearty meal.

Grilled Sausage Caprese Salad

Now, lets talk about how easy this is to prepare. Pre-washed greens, mozzarella balls (I already talked of their ease), grape tomatoes, a quick cut in half, basil, just a little chop or tear, and a quick grill of the sausage. A balsamic dressing that comes together in a snap, especially using a mini food processor, all the ingredients, a quick whirl, and you are ready.

This would make a great weeknight salad, since it comes together so quickly, or a nice light meal after a day of……….gardening, or what ever your weekend pleasures are.

So, enjoy the Italian Sausage Caprese Salad………..Buon Appetito!

Grilled Sausage Caprese Salad Collage

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Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Scale

Ingredients

  • Ingredients
  • 3 cups washed baby greens, any kind
  • 1/2 pound Baby mozzarella balls (Bocconcini), drained
  • 1/2 pound grape tomatoes, halved
  • 6 large basil leaves, chopped
  • 2 grilled Italian Chicken Sausage
  • Cracked black pepper, to taste
  • Dressing
  • 2 clove garlic, grated
  • 1tablespoon dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons balsamic vinegar
  • 7 tablespoons olive oil
  • Salt and Pepper, to taste

Instructions

  1. Grill Italian Sausage until warmed through and you have nice grill marks.
  2. Allow to cool slightly and slice on the diagonal. Set aside.
  3. Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.
  4. Divide the greens,mozzarella balls, tomatoes between two plates. (you can also place everything on a nice platter). Place the grilled, sliced sausage on top and sprinkle with basil. Serve with dressing and cracked black pepper.


Notes

You can easily double this recipe.

Keywords: mixed greens, fresh mozzarella, Italian sausage, tomatoes, basil, salad

 

Tuna Salad Nicoise

Tuna Salad Nicoise

Tuna Salad Nicoise

What is Nicoise you say…………well, Nicoise is the French word for “in the style of Nice.” So, any dish that is labeled Nicoise would be in the cooking style of Nice, France, and we know my affliction with all things French.

Usually these recipes have black olives, tomatoes, anchovies, and garlic. Typically in America, Salade Nicoise includes the olives, tomatoes, anchovies and a vinaigrette along with beans, tuna and hard boiled eggs.

Well I took creative liberty with this one, no black olives, no anchovies…….yes tomatoes, yes tuna, yes hard boiled eggs, and yes asparagus………oh wait, thats not original to the recipe, but it sure is “in the style of Nice”.

We finally were able to eat our own homegrown asparagus this year. So, since I wanted to make a salad, I thought why not add it in……….it was a great choice.

Tuna Salad Nicoise 1

The salad itself reminds me of a meat and potatoes meal. You have meat, potatoes and vegetables……..whats not to like? Top it with a Lemon Mustard Vinaigrette and you have a feast fit for a King…….or Queen.

Tuna Salad Nicoise Collage

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Tuna Salad Nicoise

Tuna Salad Nicoise

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Cook
  • Cuisine: French

Scale

Ingredients

  • 1/2 pound tuna fillet
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • 2 teaspoons coconut oil ( or olive oil will work)
  • 2 small (about 3 ounces each) red potatoes
  • 8 stalk asparagus, trimmed
  • 1/2 of a 5 ounce container of mixed greens
  • 8 grape tomatoes, cut in half
  • 2 hard-boiled eggs, cut into quarters
  • 1 green onion, finely sliced
  • 1 tablespoon capers
  • Lemon Mustard Vinaigrette

Instructions

  1. Mix herbs with coconut oil and rub on tuna, season with salt and pepper to taste.
  2. Heat a grill pan or skillet over medium high heat, grill tuna turning once until the internal temperature is about 125*. You can adjust cooking to your desired doneness. Let rest then cut into slices.
  3. Cook potatoes in microwave until just tender, about 3-4 minutes. Place in an ice bath to stop the cooking process, then slice into quarters.
  4. Cook asparagus until crisp-tender, about 4 minutes. Place in an ice bath to stop the cooking process.
  5. Arrange lettuce leaves on each of 2 plates. Top each with sliced tun, then arrange half of potatoes, asparagus, tomatoes and hard-boiled eggs decoratively around tuna. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

Keywords: tuna, potato, asparagus, mixed greens, salad

 

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Tuna Salad Nicoise

Lemon Mustard Vinaigrette

  • Author: Marty Boyd

Scale

Ingredients

  • Juice of one fresh lemon
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed
  • Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
  • 1/4 cup olive oil

Instructions

  1. Combine first 4 ingredients in small bowl or small food processor. Gradually whisk/blend in oil. Season to taste with salt and pepper.