This fennel salad is an escape from the ordinary, an exceptional dish that takes a bit more effort than you might put into everyday greens, but that’s what makes it worthy of a special occasion.
The dressing employs two ingredients that need to be prepared ahead of time — toasted, ground fennel seeds and roasted garlic. Torn leaves of tender greens and thinly sliced fresh fennel are tossed with the dressing, then sprinkled generously with a crisp, nutty breadcrumb topping, and shavings of sharp pecorino Romano cheese (you could substitute parmesan).
Storage: Refrigerate dressing and breadcrumbs in separate airtight containers for up to 1 week; the roasted garlic for up to 4 days.
Ingredients
Servings: 4 (makes 8 cups)
For the fennel vinaigrette
For the pistachio breadcrumbs
Directions
Total: 30 mins, plus 30 mins to roast the garlic
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Step 1
Make the vinaigrette: If using whole fennel seeds, place the seeds in a small, dry skillet over medium-low heat and toast, stirring frequently, until the seeds start to pop and are fragrant, 2 to 3 minutes; be careful not to burn them. Transfer the seeds to a spice grinder and process until finely ground.
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Step 2
Ina blender, combine the fennel, balsamic and red wine vinegars, the garlic, mustard, tamari or soy sauce, oregano, honey, salt, pepper and blend on high speed until well combined, 1 to 2 minutes. Decrease the speed to medium and slowly add the oil in a steady stream until the mixture is emulsified. You should get about 3/4 cup dressing.
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Step 3
Make the pistachio breadcrumbs: In a medium skillet over medium heat, heat 2 teaspoons of the oil until shimmering. Add the pistachios and toast, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add the breadcrumbs and toast until medium to dark golden brown, 1 to 2 minutes more. Add the remaining 1 tablespoon of oil and the salt and stir to combine. Remove from the heat, transfer to a bowl and let cool. You should get a heaping 1/2 cup.
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Step 4
Make the salad: In a large bowl, gently toss the bibb lettuce with the fennel and 1/4 cup of the vinaigrette until evenly coated. Sprinkle about 1/4 cup of the pistachio breadcrumbs, the shaved cheese and fennel fronds on top and serve.
Notes
To make the roasted garlic, position a rack in the middle of the oven and preheat to 400. Slice off the top of the garlic head to expose the cloves inside. Place the garlic on a piece of foil, drizzle with 1 teaspoon of olive oil, and wrap to enclose. Roast for 30 to 45 minutes, or until cloves are lightly browned and tender. To use, squeeze out the roasted garlic from the skins.