Herb Salad with Pistachios, Fennel, and Horseradish
A fresh and vibrant salad combining crisp fennel, mixed herbs, and toasted pistachios with a zesty horseradish and lemon dressing. Perfect balance of fresh, spicy, and nutty flavors.
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.
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.
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.
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.
Serve salad topped with remaining pistachio mixture.
1 min
- 5.
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.