Garden Greens With Fennel Dressing Recipe
Garden greens with fennel dressing is a mild and tantalisingly flavorful salad. Made with an assorted salad blend, the garden green salad is dressed with a raspberry vinaigrette. Tossed with greens like arugula, spinach, lettuce, radicchio and fennel bulb, this crisp and fresh salad is best served fresh.
Ingredients
| Unflavored gelatin | 1/2 Teaspoon (DRESSING) | |
| Cold water | 2 Tablespoon (DRESSING) | |
| Boiling water | 1/4 Cup (16 tbs) (DRESSING) | |
| Salt | 1/2 Teaspoon (DRESSING) | |
| Sugar | 1/2 Teaspoon (DRESSING) | |
| Dry mustard | 1/4 Teaspoon (DRESSING) | |
| Black pepper | 1/8 Teaspoon (DRESSING) | |
| 1/4 teaspoon anise extract or ground fennel seeds | ||
| Lemon juice | 1 Tablespoon (DRESSING) | |
| Raspberry wine vinegar | 1/4 Cup (16 tbs) (DRESSING) | |
| 1 1/4 teaspoons walnut or canola oil SALAD | ||
| 1 head (10 ounces) Bibb lettuce, washed and torn into bite-sized pieces | ||
| 1 head (10 ounces) radicchio, washed and torn into bite-sized pieces | ||
| Arugula | 1 Bunch (100gm) (DRESSING) | |
| 1 cup mache or spinach leaves, washed and torn into bite-sized pieces | ||
| 1 fennel bulb (8 ounces), finely chopped (reserve fern for garnish) | ||
| Pine nuts | 1 Tablespoon, toasted (DRESSING) | |
Directions
To prepare dressing, sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.
Add boiling water; stir 2 minutes or until gelatin is completely dissolved.
Add salt and sugar; stir until sugar is completely dissolved.
Add all remaining dressing ingredients except oil; mix well.
Slowly whisk in oil until well blended.
Cover and refrigerate 2 hours or overnight.
Mix well before using.
To prepare salad, place all salad ingredients except pine nuts in large bowl.
Add dressing; toss until all leaves glisten.
Divide salad among 6 chilled salad plates.
Top each salad with 1/2 teaspoon pine nuts.
Garnish with sprig of fennel fern, if desired.
Add boiling water; stir 2 minutes or until gelatin is completely dissolved.
Add salt and sugar; stir until sugar is completely dissolved.
Add all remaining dressing ingredients except oil; mix well.
Slowly whisk in oil until well blended.
Cover and refrigerate 2 hours or overnight.
Mix well before using.
To prepare salad, place all salad ingredients except pine nuts in large bowl.
Add dressing; toss until all leaves glisten.
Divide salad among 6 chilled salad plates.
Top each salad with 1/2 teaspoon pine nuts.
Garnish with sprig of fennel fern, if desired.
Chef
