Best 5 Herb Salad With Pistachios Fennel And Horseradish Recipes
Are you seeking a refreshing and flavorful salad that offers a unique blend of textures and tastes? Look no further! Our delicious herb salad with pistachios, fennel, and horseradish is a culinary delight that will tantalize your taste buds and leave you craving more. This vibrant salad combines the delicate crunch of fresh herbs, the aromatic sweetness of pistachios, the subtle anise flavor of fennel, and the piquant kick of horseradish, resulting in a symphony of flavors that will elevate your lunch or dinner.
Here are our top 5 tried and tested recipes!
HERB SALAD WITH PISTACHIOS, FENNEL, AND HORSERADISH
Categories Salad Side Thanksgiving Kid-Friendly Lettuce Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
- Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
FENNEL, ARUGULA, AND SMOKED-TROUT SALAD WITH HORSERADISH DRESSING
Categories Salad Fish Leafy Green Herb Vegetable No-Cook Christmas Quick & Easy Lunch Horseradish Seafood Trout Fennel Arugula Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk sour cream, 1 1/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper.
- Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.
HERB SALAD WITH POMEGRANATE & PISTACHIOS
A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
Provided by Sarah Cook
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.
Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
Tips:
- For the best flavor, use fresh herbs whenever possible. If using dried herbs, use about 1/3 of the amount called for in the recipe.
- To make the salad ahead of time, prepare the dressing and store it in the refrigerator for up to 2 days. When ready to serve, toss the dressing with the salad ingredients.
- This salad is a great way to use up leftover roasted vegetables. Simply add them to the salad along with the other ingredients.
- For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.
- If you don't have fennel on hand, you can substitute another crunchy vegetable, such as celery or jicama.
Conclusion:
This herb salad with pistachios, fennel, and horseradish is a delicious and refreshing side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at your table.
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