# Salads # Vegetables

Fennel, edamame and walnut salad with Ponzu dressing, basil and dill

Total time 25 mins

10 mins preparation time

15 mins cooking time

Ingredients

4 portion(s)

Vegetables

250 g

fennel bulb, tops trimmed

175 g

shelled cooked edamame

100 g

radishes

Salad dressing

50 g

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

100 g

olive oil

Garnish

100 g

walnuts

20 g

black sesame seeds

20 g

basil

10 g

dill

Nutritional facts (per portion): 2094 kJ / 500 kcal

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Tip

Substitute shelled broad beans or peas for edamame beans if you cannot find them. They are available, cooked and shelled, in larger supermarkets.

Recipe-ID: 64

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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.

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!