10825 Fennel, Avocado, and Mint Salad 1 hr 30 mins 15 mins 6 servings Wed Aug 29 04:25:00 -0700 2007 Tue Aug 25 12:45:10 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10825 Tue, 25 Aug 2009 19:45:10 GMT A flavorful salad that doubles as a main dish A flavorful salad that doubles as a main dish. This flavorful salad, given to us by Neal Harden of New York City raw-food restaurant Pure Food and Wine, proves that healthy, raw food can be tasty too. The balance of nutty pistachio oil, briney capers, fresh herbs, crisp fennel, and creamy avocado makes for a filling salad that’s good as a hearty side or a light main.

What to buy: Try to get pistachio oil, with its nutty, multidimensional flavor, available in gourmet markets or online. If you can’t find it, substitute another nutty oil such as pumpkin seed or walnut, or just use more extra-virgin olive oil.

If you can’t find dry sun-dried tomatoes, you can substitute tomatoes packed in olive oil. Just be sure to find a brand that has no added herbs or spices, and blot the tomatoes thoroughly before slicing to avoid adding extra oil to the salad.

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  • Place sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour water over tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.
  • Combine sliced fennel and sun-dried tomatoes in a mixing bowl and toss with vinaigrette.
  • Halve avocados lengthwise and remove the pits. Peel each half and place it cut side down on a cutting board. Slice avocados into very thin, lengthwise strips.
  • If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient.
  • Let the salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.
    • ]]>     http://www.chow.com/assets/2008/11/fennel_avo_salad290.jpg Neal Harden 49 Soup/Salad/Sandwich 1 1/2 cups dry sun-dried tomatoes (not packed in oil)**

    ]]>     71 3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)

    ]]>     1/2 cup Pistachio-Caper Vinaigrette

    ]]>     96 2 medium ripe Hass avocados

    ]]>     195 1/4 cup fresh mint leaves, finely chopped

    ]]>     203 1/4 cup fresh Italian parsley leaves, finely chopped

    ]]>     39 salad 435 vegetarian 332 vegan 236 vegetable 184 vegetables 771 potluck 663 one dish 747 grilling 644 summer 6761 neal harden 1 chow 1508 raw 504 herbs 392 side dish