I’m on a big slaw kick this summer and I’ve been all about the lettuce free salad! A few weeks ago Bryston requested a fennel salad and I wanted to make sure that it was bursting with summer flavor. Bryston and I aren’t huge raw tomato fans but the kids love them and over the past couple of years I’ve found myself warming up to a variety of heirlooms. This summer I discovered the Golden Jubilee and I have really been enjoying the bright flavor and meaty texture of this tomato and it pairs so well with a beautiful nectarine! The combination of the licorice flavor from the fennel and the sweet and tart flavors of the tomato and nectarine are perfectly accented by the herb oil. The sprouted watermelon seeds are a fun addition and they’re packed with protein, vitamin B, magnesium and good fats! The recipe for the herb oil will make more than you need for one salad but it’s a great thing to keep in the fridge to top grilled veggies or even use as a marinade for chicken or fish. The oil will solidify in the fridge so make sure to pull it out a few minutes before you need it and you can always add a little more oil to thin it out.
1 fennel bulb, thinly sliced
1 nectarine, chopped
1 heirloom tomato, chopped (I used a Golden Jubilee!)
Large handful of parsley leaves
Sprouted watermelon seeds
Toss ingredients with the Herb Oil Dressing
Herb Oil Dressing
1 small bunch of basil
1 small bunch of parsley
Zest and juice of 1 lemon
1 cup extra virgin olive oil
Salt and Pepper to taste
Depending on how big your herb bunches are you might need more oil, I kept my dressing pretty thick so that I could thin it out with more oil or acid (lemon juice, balsamic vinegar, or red wine vinegar are all super tasty!) depending on what I was using it for. I blended mine in my Blendtec but I’m sure an immersion blender or a food processor would also work!