Herb Salad With Pistachios Fennel And Horseradish Food

HERB SALAD

Herb Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

Steps:

In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

HERB SALAD WITH PISTACHIOS, FENNEL, AND HORSERADISH

Herb Salad with Pistachios, Fennel, and Horseradish image

Categories Salad Side Thanksgiving Kid-Friendly Lettuce Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 Servings

Number Of Ingredients 14

Ingredients

2 tablespoons coarsely chopped pistachios
1 tablespoon fennel seeds
1 tablespoon plus 1/4 cup olive oil
Kosher salt
1 small fennel bulb, thinly sliced lengthwise
4 cups torn butter lettuce, romaine hearts, or Little Gem
1 1/2 cups fresh parsley leaves with tender stems
1/2 cup fresh tarragon leaves, torn if large
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated peeled horseradish or
2 tablespoons prepared horseradish
Freshly ground black pepper

Steps:

Toss pistachios, fennel seeds, and 1 tablespoon oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.
Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.
Add remaining 1/4 cup oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.
Serve salad topped with remaining pistachio mixture.
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.

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