This fennel salad is an escape from the everyday, and it’s a special dish that requires a little more effort than sprinkling on everyday vegetables, but that’s what makes it worthy of a special occasion.
The dressing uses two ingredients that must be prepared in advance: toasted and ground fennel seeds and roasted garlic. Tear off the tender green leaves and toss thinly sliced fresh fennel with the dressing, then top with a crunchy, nutty breadcrumb topping and sprinkle generously with shavings of sharp Pecorino Romano he cheese (you can also use it in place of Parmesan). possible).
storage: Refrigerate dressing and bread crumbs in separate airtight containers for up to 1 week. Roasted garlic can be stored for up to 4 days.
material
Quantity: Four (makes 8 cups)
For the fennel vinaigrette
For pistachio breadcrumbs
direction
Total: 30 minutesan additional 30 minutes to roast the garlic.
step 1
Make the vinaigrette: If using whole fennel seeds, toast the fennel seeds in a small dry skillet over medium-low heat, stirring frequently, until the seeds begin to pop and are fragrant, 2 to 3 minutes. Be careful not to burn it. Transfer the seeds to a spice grinder and process until finely ground.
Step 2
In a blender, add the fennel, balsamic vinegar, red wine vinegar, garlic, mustard, tamari or soy sauce, oregano, honey, salt, and pepper and blend on high speed until well combined, 1 to 2 minutes. Reduce speed to medium and slowly add oil in a steady stream until mixture emulsifies. You will need about 3/4 cup of dressing.
Step 3
Make pistachio breadcrumbs. Heat 2 teaspoons oil in a medium skillet until shimmering. Add the pistachios and toast, stirring, until fragrant and darkened, 1 to 2 minutes. Add the breadcrumbs and toast for an additional 1 to 2 minutes until medium-dark golden brown. Add remaining 1 tablespoon oil and salt and stir. Remove from heat and transfer to a bowl to cool. You should have a heaping 1/2 cup.
Step 4
Make the salad: In a large bowl, gently toss the Bibb lettuce with the fennel and 1/4 cup vinaigrette until evenly coated. Sprinkle about 1/4 cup of pistachio breadcrumbs, grated cheese, and fennel fronds on top and serve.
Note
To make the roasted garlic, place a rack in the center of the oven and preheat to 400 degrees. Cut off the top of the garlic head to expose the clove inside. Place the garlic on the foil, add 1 teaspoon of olive oil and wrap in plastic wrap. Roast for 30 to 45 minutes or until the cloves are lightly browned and tender. Use the roasted garlic by squeezing it out of its skin.