Fennel Salad with Grilled Lemon Vinaigrette Recipe | James Beard Foundation
Fennel Salad with Grilled Lemon Vinaigrette Paper-thin slices of fennel and celery form the aromatic, crunchy base of this flavorful salad.
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Cooking tools:
- Grill
- Mandoline
- Mortar and pestle
- Oven
- Baking sheet
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pastry brush
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1/2 lemon
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon whole coriander seeds
- 1 small clove garlic
- 1/4 teaspoon salt
- 3/8 teaspoons whole-grain mustard
- 3/8 teaspoons honey
- 1/4 cup pecans, roughly chopped
- 1 1/2 tablespoons granulated sugar
- 2 stalks celery, ends trimmed
- 1 large fennel bulbs, tops removed
- 1/2 tablespoon tarragon leaves
- 1/2 tablespoon minced chives (optional)
- 3/4 teaspoon pistachio oil (optional)
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