HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
HERB SALAD WITH POMEGRANATE & PISTACHIOS
A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
Provided by Sarah Cook
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.
Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
- Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
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