Herb Salad With Pistachios, Fennel, And Horseradish
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
60
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Pistachio (coarsely chopped)1 tbsp
Fennel Seed1 tbsp
Olive Oil2 tbsps
Chives (chopped fresh)1 tbsp
Lemon Zest (finely grated)2 tbsps
Lemon Juice (fresh)2 tbsps
Prepared HorseradishDirections:
1
Toss pistachios, fennel seeds, and 1 tablespoon oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes
2
Season with salt
3
Transfer to a small bowl; let cool
4
Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl
5
Add lemon juice; season with salt and pepper and toss to coat
6
Add remaining 1/4 cup oil and toss to coat, then add half of pistachio mixture and toss just to combine
7
Season with salt, pepper, and more lemon juice, if desired
8
Serve salad topped with remaining pistachio mixture
9
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature
10
Toss pistachios, fennel seeds, and 1 tablespoon oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes
11
Season with salt
12
Transfer to a small bowl; let cool
13
Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl
14
Add lemon juice; season with salt and pepper and toss to coat
15
Add remaining 1/4 cup oil and toss to coat, then add half of pistachio mixture and toss just to combine
16
Season with salt, pepper, and more lemon juice, if desired
17
Serve salad topped with remaining pistachio mixture
18
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature