Fennel salad with tarragon and creamy tapenade
Indulge in the refreshing flavors of fennel and tarragon in a creamy tapenade dressing. This vibrant salad is a burst of culinary delight.
Ingredients:
- 3/4 cup walnuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- Kosher salt
- Pepper
- 3 celery ribs, sliced diagonally 1/4-inch thick
- 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
- 2 Honeycrisp apples—halved, cored and sliced
- 1/2 cup basil leaves, torn if large
- Pecorino cheese shavings, for garnish
Instructions:
- Heat up the oven to 375°. Arrange the walnuts in a pie dish and bake for 7 to 8 minutes, until they turn golden. Roughly cut the nuts.
- Using a large bowl, mix together 3 tablespoons of olive oil, lemon juice, salt, and pepper. Put in the celery, fennel, apples, and basil, and mix until everything is coated evenly. Move the salad to a serving dish. Add more pepper, drizzle olive oil, then sprinkle the walnuts on top and decorate with cheese shavings.
Summary:
- Calories: 873 kcal
- Fat: 62 g
- Protein: 19 g
- Carbs: 75 g
- Potassium: 3881 mg
- Magnesium: 169 mg