Tarragon, grilled fennel and apple salad

5

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Tarragon, grilled fennel and apple salad

Photo, Roberto Caruso.


Ingredients

  • 1 fennel bulb , fronds reserved
  • 1 1/2 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp mustard seeds , toasted
  • 1/2 tsp salt , divided
  • 1/4 tsp pepper
  • 2 tbsp olive oil , divided
  • 1 gala apple , cut into 1/4-in. slices
  • 1 1/2 cups tarragon leaves

Instructions

  • PREHEAT barbecue to medium. Cut fennel vertically into 1/2-in. slices.
  • WHISK lemon juice, honey, mustard seeds and salt in a large bowl. Slowly whisk in 1 1/2 tbsp oil.
  • BRUSH both sides of fennel with remaining 1/2 tbsp oil, then season with remaining  1/4 tsp salt and pepper. Oil grill. Grill, lid closed, until tender and lightly charred, 5 to 6 min per side.
  • COMBINE apple, tarragon, and reserved fennel fronds (about 1/4 cup) on a platter. Top with grilled fennel and drizzle with dressing. Serve with grilled honey-Dijon salmon fillets.

 

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Nutrition (per serving)

  • Calories
  • 152,
  • Protein
  • 3 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 8 g,
  • Fibre
  • 6 g,
  • Sodium
  • 215 mg.

Kitchen tip: Toast mustard seeds in a dry non-stick frying pan over medium-high until they start to pop, about 1 min.

 

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