Kitchen tip: Toast mustard seeds in a dry non-stick frying pan over medium-high until they start to pop, about 1 min.
Tarragon, grilled fennel and apple salad
By Chatelaine8
PREP TIME
10 min
TOTAL TIME
25 min
Serves
4
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
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Nutrition (per serving)
- Calories
- 152,
- Protein
- 3 g,
- Carbohydrates
- 20 g,
- Fat
- 8 g,
- Fibre
- 6 g,
- Sodium
- 215 mg.
