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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!

basil fennel salad

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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