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Garden Greens With Fennel Dressing

chef.cristian's picture
Ingredients
For dressing
  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
For salad
  Bibb lettuce 10 Ounce, torn into bite sized pieces (1 Head)
  Radicchio 10 Ounce, torn into bite sized pieces (1 Head)
  Arugula 3 Ounce, torn into bite sized pieces (1 Bunch)
  Mache/Spinach leaves 1 Cup (16 tbs)
  Fennel bulb 8 Ounce, finely chopped, reserve fern for garnish
  Pine nuts 1 Tablespoon, toasted
Directions

MAKING
1. In a small bowl, soften gelatin in cold water for 2 minutes.
2. Add the boiling water to gelatin and stir until gelatin is completely dissolved.
3. Stir in salt and sugar completely dissolved.
4. Whisk in remaining dressing ingredients except oil.
5. Add oil in a slow and steady streak while whisking constantly until amalgamated into the mixture.
6. Cover bowl and refrigerate for 2 hours or overnight until the dressing thickens to the consistency of egg white.

FINALIZING
7. In a large bowl, combine all the salad greens and fennel
8. Whisk the dressing with a fork and pour over the salad.
9. Toss using two large salad spoons to coat the leaves with the dressing.

SERVING
10. Heap equal amounts of salad on 6 chilled salad plates.
11. Sprinkle pine nuts on each.
12. Garnish with sprig of fennel fern, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Dressing, Salad
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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