Herb salad with pistachios, fennel, and horseradish

Delight your palate with a refreshing herb salad featuring crunchy pistachios, aromatic fennel, and a kick of horseradish. Taste perfection in every bite.

Ingredients:

• tablespoons coarsely chopped pistachios
• tablespoon fennel seeds
• tablespoon plus ¼ cup olive oil
• Kosher salt
• small fennel bulb, thinly sliced lengthwise
• cups torn butter lettuce, romaine hearts, or Little Gem
• cups fresh parsley leaves with tender stems
• cup fresh tarragon leaves, torn if large
• tablespoons chopped fresh chives
• tablespoon finely grated lemon zest
• tablespoons fresh lemon juice
• tablespoon grated peeled horseradish or 2 Tbsp. prepared horseradish
• Freshly ground black pepper

Instructions:

1. Mix pistachios, fennel seeds, and 1 tablespoon of oil in a small skillet over medium heat. Cook and stir occasionally until they release a pleasant aroma, approximately 3 minutes. Sprinkle with salt. Put them in a small bowl and let them cool.
2. Combine fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a big bowl. Pour lemon juice over it; season with salt and pepper. Toss gently until everything is coated with the seasoning.
3. Drizzle the remaining ¼ cup of oil and mix it well. Add half of the pistachio mixture and toss gently to combine. Season with salt, pepper, and extra lemon juice if needed.
4. Present the salad with the rest of the pistachio mixture sprinkled on top.
5. PREP AHEAD: You can prepare the pistachio mixture 2 days in advance; keep it well wrapped at room temperature.

Summary:

• Calories: 903 kcal
• Fat: 79 g
• Protein: 17 g
• Carbs: 48 g
• Potassium: 2670 mg
• Magnesium: 224 mg