What goes with Fennel Salad for lunch party?
Well I kinda summed it up in the title didn't I. :) I am having lunch for a few people on Sat and am COMPLETLY brain dead on ideas. Fennel looked good at the store so I picked some up and am making a fennel salad with oranges and and orange fennel seed dressing. So what goes with that? Please help with ideas of any kind - dessert,main course,appetizers or any combo. Thanks everybody
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15 Comments:
Pork goes well with fennel.
A simple roasted pork tenderloin, rubbed with garlic, kosher salt and pepper, sliced and then placed atop the fennel salad is a lovely lunch...
buon appetito!
terigo at 5:40PM on 01/08/09
Fish and shellfish. I used to serve a red cabbage fennel salad with crabcakes.
JerzeeTomato at 5:44PM on 01/08/09
Seared scallops are fantastic with fennel salad, it's one of my favourite fast and easy light meals.
brooke29 at 5:45PM on 01/08/09
I feel like anything would go.
Grilled chicken, seared jumbo sea scallops, grilled prawns. Even a pork tenderloin would work, just use a citrusy marinade instead of an overly spiced/cumin-y rub, sear and roast, slice and serve with your beautiful salad. Any fish would be great, too. Lightly glazed, roasted or pan seared, would be elegant...I'm envisioning black cod or seabass or halibut, but salmon would work, or even tilapia (though I'm so tired of seeing tilapia everywhere).
I just watched Barefoot Contessa make a lemon glazed cake that seemed lovely for a luncheon dessert (or with a cup of coffee for breakfast).
wookie at 5:46PM on 01/08/09
Scallops, orange roughy and grilled chicken are my favorites with a fennel salad. They marry well with the slightly anise flavor of the fennel.
dhorst at 5:56PM on 01/08/09
leg of lamb ....
pooch at 8:36PM on 01/08/09
For dessert how about you bake/buy some soft cookies and buy some good ice cream and have DIY ice cream sandwiches?
For a drink how about a pitcher of sangria with orange and blood orange slices?
ag3208 at 10:33PM on 01/08/09
I agree with Wookie salmon, tilapia or poached chicken breasts.
pjracz10 at 3:18AM on 01/09/09
I like the Scallop idea plus they dont take a lot of work
joanpieroni2 at 9:07AM on 01/09/09
scallops are expensive though, so might not be a good idea if you're prepping for a bunch of people. any light fish works, though, I'd think, and you can carry over the citrus flavors from the salad. all of the above are good ideas though.
Shelby at 9:16AM on 01/09/09
You could do bacon wrapped scallops as an appetizer. If you lived where I live, I'd recommend soup for the 1st course - we're having more snow Saturday. Really, any protein you like would pair with your fennel salad. Steaks or grilled lemon/orange chicken come to mind - or even a roast chicken stuffed with citrus. If the meal is light, have a decadent dessert. If it's heavy, serve something light and offer a piece of chocolate. I often skip it, but Ina Garten says they'll always remember your dessert. ;-)
PerkyMac at 9:37AM on 01/09/09
ohhhhh bacon wrapped scallops do sound goood. But expensive:( Thanks for the ideas everybody
Thick potato soup with bacon crumbles
fennel salad
flat bread I will use some herbs on it before baking so it will work with salad and salad
and I have a few diabetics in the group so I am still thinking of dessert. I like the idea of ice cream sandwiches from ag
Mother expects awesome when she comes over as she knows I love to cook so no premade food but I have a wonderful ice cream base that I can leave plain or dress up and it takes no time!
love2cook at 10:54AM on 01/09/09
I would make a few frittatas or quiches to serve with the salad, you can make different fillings in each, ie
crab, goat and asparagus.
bacon and cheddar
portabella fresh mozzarella and pesto
KtMc24 at 11:54AM on 01/09/09
how are you preparing your fennel,not sure what to do with it.I love the taste raw,but how do you use it in a salad,do you grill it first or steam it ,don't have a clue but would like to experiment,let me know,Pammy
pammy at 1:21PM on 01/09/09
Pork tenderloins, rolled in Dijon mustard and then in chopped herbs, roasted in the oven and then served alongside. Oh, and the wine? Sauvignon Blanc--one from New Zealand or California. It will pick up the herbal and citrus notes in the salad, and the herbs in the pork. Sounds great!
Deb Harkness at 9:37PM on 01/09/09