Spring Salad With Fennel, Radishes and Herbs

By á-28745

Ingredients

• For the dressing:
• 2 tablespoons minced shallots
• 1/2 teaspoon salt
• 4 1/2 to 5 tablespoons lemon juice
• 1 1/2 teaspoons minced lemon peel
• 1/4 teaspoon fennel seeds, crushed under a spoon and minced
• 8 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• For the salad:
• 1 head butter or Boston lettuce, leaves separated
• 2 bunches watercress, thick stems removed
• 1 head Belgian endive, end trimmed and outer leaves removed
• 1/2 cup Italian parsley leaves
• 3/4 cup mint leaves
• 1 bulb fennel, sliced very thin, plus 2 tablespoons fennel fronds, chopped
• 10 radishes, sliced thin

Preparation

Step 1

1. Make dressing: In a bowl, mix shallots, salt, lemon juice, lemon peel and fennel seeds. Whisk in oil and season with pepper to taste. Set aside.

2. Put all salad ingredients in a bowl and toss gently with about half the dressing. Taste and add more dressing as needed, taking care not to overdress. Serve immediately.

Note: Would make double salad dressing also added a little honey, also shaved parmesean would be good on top