Herb Salad with Pistachios, Fennel, and Horseradish

Ingredients

• •2 tablespoons coarsely chopped pistachios
• •1 tablespoon fennel seeds
• •5 tablespoons olive oil
• •to taste Kosher salt
• •1 small fennel bulb
• •4 cups torn butter lettuce
• •1½ cups fresh parsley leaves
• •½ cup fresh tarragon leaves
• •2 tablespoons chopped fresh chives
• •1 tablespoon finely grated lemon zest
• •2 tablespoons fresh lemon juice
• •1 tablespoon grated peeled horseradish
• •2 tablespoons prepared horseradish
• •to taste black pepper

Cooking Instructions

1. 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. Season with salt. Transfer to a small bowl; let cool.

   3 min

2. 2.

   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.

   5 min

3. 3.

   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.

   2 min

4. 4.

   Serve salad topped with remaining pistachio mixture.

   1 min

5. 5.

   Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.