Herb Salad with Pistachios, Fennel, and Horseradish

Ingredients for Herb Salad with Pistachios, Fennel, and Horseradish

• 2 tablespoons coarsely chopped pistachios

• 1 tablespoon fennel seeds

• 1 tablespoon plus 60ml olive oil

• Kosher salt

• 1 small fennel bulb, thinly sliced lengthwise

• 4 cups torn butter lettuce, cos hearts, or Little Gem

• 1 1/2 cups fresh parsley leaves with tender stems

• 1/2 cup fresh tarragon leaves, torn if large

• 2 tablespoons chopped fresh chives

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon grated peeled horseradish or

• 2 tablespoons prepared horseradish

• Freshly ground black pepper

How to make Herb Salad with Pistachios, Fennel, and Horseradish

Toss pistachios, fennel seeds, and 1 tablespoon oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.

Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.

Add remaining 60ml oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.

Serve salad topped with remaining pistachio mixture.

Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.