Insalata Lombardino Recipe
Mixed greens with slivered red onion, shaved fennel & Italian parsley, dressed with fennel seed vinaigrette
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Ingredients
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Salad
Fennel Seed Vinaigrette
Method
Fennel Seed Vinaigrette
- 1
- 2
Crush seeds
Using a mortar and pestle or the back of a spoon on a cutting board, lightly crush the toasted fennel seeds to release oils. You want coarse bits, not a fine powder.
- 3
Combine vinaigrette
In a small bowl or jar, add the crushed fennel seeds, 2 tbsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1 tbsp minced shallot, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk to combine.
- 4
Emulsify
While whisking vigorously (or with the jar lid on, shake), slowly drizzle in 6 tbsp extra-virgin olive oil until the vinaigrette is fully emulsified and slightly thickened. Taste and adjust seasoning with a pinch more salt or a few drops of vinegar if needed. Set aside at room temperature for flavors to meld, 5 to 10 minutes.
Salad Assembly
- 5
- 6
Toss salad
In a large mixing bowl, combine 6 cups mixed salad greens, 1 cup shaved fennel, 1/2 cup slivered red onion, and 1/4 cup chopped parsley. Pour about 3 to 4 tablespoons of the fennel seed vinaigrette over the salad (start with less — you can add more). Toss gently and taste; add additional vinaigrette as needed to lightly coat the greens without wilting them.
- 7
Finish and serve
Transfer the dressed salad to a serving platter or individual plates. Season with 1/2 tsp flaky sea salt (or to taste) and 1 tsp freshly ground black pepper. Garnish with reserved fennel fronds and an extra light drizzle (1 tsp) of olive oil if desired. Serve immediately.