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

Vegetable salad with vinegar dressing and Ponzu sauce 301 of 534 Shirataki Salad

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

Specials 392

Winter Autumn Salads Ponzu Lemon Vegetarian kitchen

Preparation time: 25 mins

Calorific value (per portion): 2094 kJ / 500 kcal

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.