The second Thursday of every month I get together with seven girlfriends for Supper Club. We rotate houses and themes, but the focus is the same…eat, drink wine, and chat. I’m sure many of you share a similar ritual around a Sunday brunch or a night out, but I love a good pot-luck! We mostly keep the dishes home-cooked and I’m usually the one testing a new recipe (I know, I shouldn’t experiment on house guests but so far, so good). We drink a lot of wine and stay up too late for a Thursday, but I always look forward to this fun night of great food and lively conversation with friends.
I hosted last night and the theme was Spring Barbecue. I was responsible for the main dish and the salad. My husband did the grilling (no, husbands are not allowed, but he stayed outside most of the time and politely disappeared afterwards). He made his “secret recipe” grilled chicken and a salmon fillet for me. My girlfriends brought the bruschetta appetizer, guacamole, grilled asparagus, delicious brown sugar-buttered carrots, and herb roasted potatoes. Brownies rounded out dessert.
The Fennel, Avocado, and Mint salad was my experimental dish and it was awesome. Nutty, crispy, and creamy all at the same time, it was a hearty dish, yet light enough to serve with grilled chicken and potatoes. I think the dressing is what makes this salad special. The nutty lemon flavor was a sophisticated upgrade from my usual balsamic vinaigrette.
The recipe below is enough for six people. I subbed out the pistachio oil for walnut oil and added toasted walnuts because I love them!
Fennel, Avocado and Mint Salad
(adapted from Chow.com and Pure Food and Wine, By Neal Harden)Ingredients
- 1 ½ cups dry sun-dried tomatoes (not packed in oil)
- 3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)
- ½ cup Pistachio-Caper Vinaigrette
- 2 medium ripe Haas avocados
- ¼ cup fresh mint finely chopped
- ¼ cup Italian parsley leaves, finely chopped
- ½ cup toasted walnuts ( I added this)PreparationPlace the sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour the water over the tomatoes so that they are completely submerged. Allow to soak for 1 hour (I just let them soak while I prepped the salad) then drain and slice into 1/8-inch-thick strips.Combine the sliced fennel and sun-dried tomatoes in a mixing bowl and toss with the vinaigrette.Halve the avocados lengthwise and remove the pits. Peel each half and place it cut side down on a cutting board. Slice into very thin, lengthwise strips.Layer the fennel salad mixture in a flat bowl, then added the fresh avocado and the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient. You can toss all the ingredients together and serve in a salad bowl.Let the salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.
- Finely grated zest of 2 medium lemons
- ½ cup plus 1 Tbsp lemon (or juice from about 2 ½ medium lemons)
- 2 tsp kosher salt
- ½ heaping tsp freshly ground black pepper
- ¼ cup drained capers in brine, minced
- ¼ cup roasted
pistachiooil walnut oil (I couldn’t find the pistachio oil)
- ¼ cup extra-virgin olive oil
- ¼ cup minced red onion (about ½ small onion)
Combine lemon zest, lemon juice, salt, pepper, and capers in a medium, nonreactive bowl and whisk to dissolve the salt. Slowly add
pistachiowalnut and olive oils, pouring them in a thin stream while whisking constantly. Stir in onion, taste, and adjust seasoning as desired.
Danielle Omar, MS, RD
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