Herb Salad with Pistachios, Fennel, and Horseradish

Name: Herb Salad with Pistachios, Fennel, and Horseradish
Yield: 8 Servings
Ingredients: 2 tablespoons coarsely chopped pistachios; 1 tablespoon fennel seeds; 1 tablespoon plus ¼ cup olive oil; Kosher salt; 1 small fennel bulb, thinly sliced lengthwise; 4 cups torn butter lettuce, romaine hearts, or Little Gem; 1½ cups fresh parsley leaves with tender stems; ½ 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

Alison Roman8 ServingsSource

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Herb Salad with Pistachios, Fennel, and Horseradish

Ingredients

2 tablespoons coarsely chopped pistachios

1 tablespoon fennel seeds

1 tablespoon plus ¼ cup olive oil

Kosher salt

1 small fennel bulb, thinly sliced lengthwise

4 cups torn butter lettuce, romaine hearts, or Little Gem

1½ cups fresh parsley leaves with tender stems

½ 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

Method

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 ¼ 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.