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Herb Salad with Pistachios, Fennel, and Horseradish

3.8

(5)

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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

  1. 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.

TagsSaladPistachioNutFennelRoot VegetableVegetableHorseradishHerbs & SpicesParsleyChiveTarragonLettuceLeafy GreensSideDinnerGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight MealsThanksgivingChristmasFallBon Appétit

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