Name: Herb Salad with Pistachios, Fennel, and Horseradish
Yield: 8 Servings
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

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Herb Salad with Pistachios, Fennel, and HorseradishMichael Graydon & Nikole Herriott

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Recipe information

Yield
8 Servings

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

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Serve salad topped with remaining pistachio mixture.
Step 5
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.

Recipe notes

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