Fennel Salad with Aromatic Herbs
Appetizers • World
Description
The salad does not store well; it is best eaten within a few hours after preparation.
Ingredients
- Fennel 2 bunches
- Celery salt ½ piece
- Orange Bell Peppers 5 oz
- Thyme 1 bunch
- Rosemary 1 bunch
- Oregano 1 bunch
- Mint 1 bunch
- Sage 1 bunch
- Dry White Wine 0 fl oz
- Meyer Lemon Juice 3 tablespoons
- Olive Oil 2 tablespoons
- Balsamic Vinegar 3 tablespoons
- Walnuts 0 oz
- Pistachios 2 tablespoons
- Parsley 0 oz
- Black Bean Paste 1 tablespoon
- Garlic 1 clove
- Soy Sauce 1 tablespoon
- Ground Black Pepper ½ teaspoon
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Separate the leaves of the herbs from the tough stems and chop them very finely. You should have about two tablespoons of each, and four tablespoons of thyme. Mix the pre-chopped fennel, celery, and bell pepper with the herbs.
Step 2
Make the dressing. Soak the pine nuts in cold water for 2 hours. Drain the water and place the pine nuts in a blender along with all the other ingredients. Blend until smooth. If necessary, add a tablespoon of cold water.
Step 3
Dress the salad.
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