1/4 cup fresh Italian parsley leaves, finely chopped
1 hr 30 mins
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; it’s 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.
1Place the sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour the water over the tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.
2Combine the sliced fennel and sun-dried tomatoes in a mixing bowl and toss with the vinaigrette.
3Halve the avocados lengthwise and remove the pits. Peel each half and place it cut side down on a cutting board. Slice into very thin, lengthwise strips.
4If 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.
5Let the salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.