Fennel, edamame and walnut salad with Ponzu dressing, basil and dill
Preheat oven to 160C. Roast walnuts on a flat baking tray for 15-20 minutes, until lightly browned and fragrant. Let cool and break into rough pieces.
Remove the tough outer layer from fennel and discard. Slice into quarters and slice each as thinly as you can. If you have a mandolin, use it. Cut radishes into wedges. Pick basil and dill leaves and tear roughly.
Put Ponzu and olive oil in a clean, empty jar and shake well for 20-30 seconds, until opaque in appearance and emulsified. Toss vegetables and garnishes together, add the dressing and serve.
Substitute shelled broad beans or peas for edamame beans if you cannot find them. They are available, cooked and shelled, in larger supermarkets.
Recipe as PDF
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