Herb Salad with Pistachios, Fennel, and Horseradish
I don't like horseradish, so I leave it out - but this is an amazing, different salad that everyone loves - even without the horseradish. If you like horseradish - go for it.Yield: Servings: 8
|2 tablespoons||coarsely chopped pistachio nuts|
|1 tablespoon||fennel seeds|
|1 tablespoon||plus 1/4 cup olive oil|
|1||small fennel bulb, thinly sliced lengthwise|
|4 cups||torn butter lettuce, romaine hearts, or little gem|
|11/2 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 tbsp. prepared horseradish|
|freshly ground black pepper|
Toss pistachios, fennel seeds, and 1 Tbsp. 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.
Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.