This salad came from a craving for a good green salad, something with a mix of crunchy elements (scallions, fennel), buttery things (avocado, pine nuts), lots of herbs and bold flavors (my homegrown mizuna!). Basically, I went to the mar...
This salad came from a craving for a good green salad, something with a mix of crunchy elements (scallions, fennel), buttery things (avocado, pine nuts), lots of herbs and bold flavors (my homegrown mizuna!). Basically, I went to the market and bought anything green that looked good, and the result was delicious. The quantities here are reminiscent of the way I think most of us cook at home, a bit of this, a pinch of that. You could scale this up for a larger crowd.
Good Greens Salad
2 handfuls small sharp lettuces like mizuna or baby arugula
1 large avocado
1 large fennel bulb, bottom trimmed
a few fennel fronds
1 handful cilantro
1 handful parsley
a few sprigs mint
3 scallions
1/4 cup pine nuts
1 teaspoon sesame seeds
fresh lemon juice, olive oil, and salt, for dressing
1. Trim the large center core from the bottom of the fennel bulb. Slice the fennel bulb very thinly on a mandoline, then place the fennel in a medium bowl. Chop the fennel fronds, cilantro, parsley, and mint and add to the bowl. Slice the scallions, both white and green parts, on the bias and add to the bowl. Dice the avocado, add to the bowl. Add in the lettuce. Drizzle the lemon, olive oil, and salt over the bowl and toss everything to combine. Toast the pine nuts and add to the bowl with the sesame seeds, toss to combine. Serve.
