Herb Salad With Pistachios Fennel And Horseradish Recipes

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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

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.

HERB SALAD



Herb Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

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.

PARSLEY SALAD WITH FENNEL AND HORSERADISH



Parsley Salad With Fennel and Horseradish image

I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.

Provided by Alison Roman

Categories     easy, salads and dressings, appetizer, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

2 fennel bulbs, thinly sliced
1 large bunch parsley, tender stems and leaves
1/4 cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Steps:

  • Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
  • Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

FENNEL, ARUGULA, AND SMOKED-TROUT SALAD WITH HORSERADISH DRESSING



Fennel, Arugula, and Smoked-Trout Salad with Horseradish Dressing image

Categories     Salad     Fish     Leafy Green     Herb     Vegetable     No-Cook     Christmas     Quick & Easy     Lunch     Horseradish     Seafood     Trout     Fennel     Arugula     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced red onion
2/3 cup smoked trout or smoked whitefish, coarsely flaked

Steps:

  • Whisk sour cream, 1 1/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper.
  • Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.

HERB SALAD WITH POMEGRANATE & PISTACHIOS



Herb salad with pomegranate & pistachios image

A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 15m

Number Of Ingredients 9

juice 1 orange
3 tbsp red wine vinegar
1 tbsp clear honey
small bunch dill , very roughly chopped
small bunch mint , picked and torn
bunch spring onions , finely sliced
100g bag mixed salad leaves
120g tub pomegranate seeds (or seeds from 1 pomegranate)
100g bag pistachios , roughly chopped

Steps:

  • Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

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