Honey Strawberry Lemon Fennel Salad Recipe
pickled vinaigrette
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Ingredients
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Salad Ingredients
Pickled Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Strawberries
Wash the fresh strawberries under cold water. Remove the stems and slice them into halves or quarters, depending on their size.
- 2
Prepare the Fennel
Trim the fennel bulb by removing the stalks and fronds. Cut the bulb in half and slice it thinly using a mandoline or a sharp knife.
- 3
Mix the Salad
In a large bowl, combine the sliced strawberries, sliced fennel, and arugula. Gently toss to mix.
- 4
Make the Dressing
In a small bowl, whisk together the honey, lemon juice, olive oil, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad mixture and toss gently to coat all the ingredients evenly. If using, add the chopped fresh mint and toss again.
Pickled Vinaigrette Preparation
- 6
Prepare the Pickling Liquid
In a small saucepan, combine the red wine vinegar, water, sugar, salt, black peppercorns, and smashed garlic clove. Bring to a boil over medium heat while stirring until the sugar and salt dissolve.
- 7
Add Fresh Dill
Remove the saucepan from the heat and stir in the fresh dill. Allow the mixture to cool to room temperature.
- 8
Store the Vinaigrette
Once cooled, pour the pickled vinaigrette into a clean jar or bottle. Seal tightly and refrigerate for at least 30 minutes before using to let the flavors meld.