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Garden Greens With Fennel Dressing

Holidaycooking's picture
Garden greens with fennel dressing is a mild and tantalisingly flavorful salad. Made with an assorted salad blend, the garden green salad is dressed with a raspberry vinaigrette. Tossed with greens like arugula, spinach, lettuce, radicchio and fennel bulb, this crisp and fresh salad is best served fresh.
Ingredients
  Unflavored gelatin 1⁄2 Teaspoon
  Cold water 2 Tablespoon
  Boiling water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Anise extract/Ground fennel seeds 1⁄4 Teaspoon
  Fresh lemon juice 1 Tablespoon
  Raspberry vinegar/Wine vinegar 1⁄4 Cup (4 tbs)
  Walnut oil/Canola oil 1 1⁄4 Teaspoon
  Head of lettuce 10 Ounce, washed and torn into bite-sized pieces
  Head of radicchio 10 Ounce, washed and torn into bite-sized pieces
  Arugula 3 Ounce, washed and torn into bite-sized pieces (1 Bunch)
  Mache leaves/Spinach leaves 1 Cup (16 tbs), washed and torn into bite-sized pieces
  Fennel bulb 8 Ounce, finely chopped (Reserve Fern For Garnish)
  Pine nuts 1 Tablespoon, toasted
Directions

To prepare dressing, sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.
Add boiling water; stir 2 minutes or until gelatin is completely dissolved.
Add salt and sugar; stir until sugar is completely dissolved.
Add all remaining dressing ingredients except oil; mix well.
Slowly whisk in oil until well blended.
Cover and refrigerate 2 hours or overnight.
Mix well before using.
To prepare salad, place all salad ingredients except pine nuts in large bowl.
Add dressing; toss until all leaves glisten.
Divide salad among 6 chilled salad plates.
Top each salad with 1/2 teaspoon pine nuts.
Garnish with sprig of fennel fern, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Occasion: 
Christmas
Ingredient: 
Vegetable

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