Basil Fennel Salad

This delicious salad came to me one Spring day when I was craving something healthy that included fennel & pesto...I ended up with more of a deconstructed pesto, but nonetheless delicious! Try out this simple & savory basil fennel salad for yourself!

Ingredients

• 1 shaved fennel

• 16-20 shaved brussel sprouts

• 2-3 thinly sliced shallots

• 3/4 cup crushed hazelnut

• 1/2 cup pine nuts

• 6+ cloves garlic

• 2 tbsp fresh squeezed lemon juice

• 4 tbsp olive oil

• 1 tbsp garlic powder

• 2 tsp dried oregano

• 2 tsp dried thyme

• sea salt

• cracked black pepper

• 1/2 bunch fresh parsley

• 1 bunch fresh basil

• garlic & herb goat cheese

The Process

• use a mandoline to create your shaved fennel, brussel sprouts & shallots

• over medium heat, toast nuts in a saute pan with 1 tbsp olive oil

• add crushed garlic to pan after 2 minutes

• after 3-5 minutes, turn heat to low & add shallots & brussel sprouts to pan

• add the following seasonings: thyme, oregano, 2 tsp sea salt, garlic powder

• lightly cook shallots & sprouts for about 5-7 minutes

• while the shallots, sprouts, nuts, & garlic are cooking, add the fennel to a bowl, mixing in the fresh basil & parsley - I like to toss in the whole leaves, but feel free to chop your herbs

• once the shallots, nuts, garlic, & sprouts are ready, add them into the bowl with the fennel & herbs

• mix everything together

• add in 2-3 tbsp olive oil, lemon juice, cracked black pepper & sea salt to taste

• serve & top each individual salad with garlic & herb goat cheese - the salad will keep better without the goat cheese, in case you have leftovers!

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