Fennel, edamame and walnut salad with Ponzu dressing, basil and dill
Ingredients for 4 portions
Vegetables
- 250 gr fennel bulb, tops trimmed
- 175 gr shelled cooked edamame
- 100 gr radishes
Salad dressings
- 50 gr Ponzu Citrus Seasoned Soy Sauce
- 100 gr olive oil
Garnish
- 100 gr walnuts
- 20 gr black sesame seeds
- 20 gr basil
- 10 gr dill
Preparation
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.
Note: Substitute shelled broad beans or peas for edamame beans if you cannot find them. They are available, cooked and shelled, in larger supermarkets.
Used products in this recipe
Ingredients for 4 portions
Vegetables
- 250 gr fennel bulb, tops trimmed
- 175 gr shelled cooked edamame
- 100 gr radishes
Salad dressings
- 50 gr Ponzu Citrus Seasoned Soy Sauce
- 100 gr olive oil
Garnish
- 100 gr walnuts
- 20 gr black sesame seeds
- 20 gr basil
- 10 gr dill
