Garden Greens with Fennel Dressing the Editors of Publications International, Ltd.
Garden Greens with Fennel Dressing
Makes 6 servings
|1/2||teaspoon unflavored gelatin|
|2||tablespoons cold water|
|1/4||cup boiling water|
|1/4||cup raspberry or wine vinegar|
|1||tablespoon fresh lemon juice|
|1/4||teaspoon dry mustard|
|1/4||teaspoon ground fennel seeds or anise extract|
|1/8||teaspoon black pepper|
|1-1/4||teaspoons walnut or canola oil|
|1||head (10 ounces) Bibb lettuce, washed and torn into bite-size pieces|
|1||head (10 ounces) radicchio, washed and torn into bite-size pieces|
|1||bunch arugula (3 ounces), washed and torn into bite-size pieces|
|1||cup mâche or spinach leaves, washed and torn into bite-size pieces|
|1||fennel bulb (8 ounces), finely chopped (reserve fern for garnish)|
|1||tablespoon pine nuts, toasted|
- 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. Shake well before using.
- To prepare salad, place all salad ingredients except pine nuts in large bowl. Add dressing; toss until well coated. Divide salad among 6 chilled salad plates. Top each salad with 1/2 teaspoon pine nuts. Garnish with sprig of fennel fern, if desired.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||30 %|
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