Onward and upward with the salads! Today, following a semi-long line of other fantastic salads, I’d like to share something new that’s quite unique. This is more of a “not so much lettuce, but more of a herb” salad that’s got tons of really great vegetables. If you’re a lover of fennel, keep reading because you’ll likely want to try this salad recipe out.
You can prepare this salad in no time. All it takes is some prepping of a few vegetables and some accompanying herbs, along with a lemony vinaigrette and you’re all set. Toss everything in a large bowl, serve and enjoy.
I think the two best ingredients in this one are the fennel and the radish. I sliced the fennel thinly and cut the radish the same way. Fennel can be a challenge if it’s left too thick, but when it cut correctly, it’s spot on and a joy to eat. Radishes are the same way. While they’re easy on the jaw, too much radish is never fun. To combat the “too much” syndrome, all you have to do is slice each one about an eighth of an inch thick.
I really liked the sprouts too. They have a way of absorbing the vinaigrette which keeps things nice and tasty. In addition to what was already included in the recipe, I added some baby spinach. I figured it couldn’t hurt and just as I suspected, it didn’t. It gave the salad a nice soft texture.
For the Salad
2 Fennel Bulbs, Trimmed and Sliced Thin
2 Cups Sprouts
1 Bunch Watercress, Stemmed and Coarsely Chopped
1 Bunch Curly Parsley, Coarsely Chopped
2 Cups Baby Spinach, Torn into Pieces
4 Scallions, Sliced into Pieces
1 Bunch Radishes, Trimmed and Sliced Thin
For the Vinaigrette
1/4 Cup Lemon Juice
1/4 Cup Sherry Vinegar
3/4 Cup Extra-Virgin Olive Oil
1 Teaspoon Lemon Zest
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Williams-Sonoma for their incredible cookbook called Vegetarian For All Seasons. Laura and I are beginning to dive into this one and it’s got some interesting and tasty looking recipes in it.
Make the Vinaigrette
In a medium sized bowl, add the lemon juice, sherry vinegar, olive oil, lemon zest, salt and pepper. Whisk well until all of these ingredients are combined. Then, set aside for use later on.
Make the Salad
In a large bowl, add the fennel, sprouts, watercress, parsley, spinach, scallions and radishes.
Next, drizzle the vinaigrette over the salad in the large bowl and toss everything together until all the vegetables are coated with the vinaigrette.
Finally, divide the salad between plates and serve.
The Final Herb & Sprout Salad
Boy, it seems like this was one fast post to write. I don’t mind them like this. I told you it was simple. Anyway, give this delicious salad a try and enjoy. Thanks for reading!