INGREDIENTS
Dressing
1/2
teaspoon unflavored gelatin
2
tablespoons cold water
1/4
cup boiling water
1/2
teaspoon salt
1/2
teaspoon sugar
1/4
cup raspberry or wine vinegar
1
tablespoon fresh lemon juice
1/4
teaspoon dry mustard
1/4
teaspoon ground fennel seeds or anise extract
1/8
teaspoon black pepper
1‑1/4
teaspoons walnut or canola oil
Salad
1
head (10 ounces) Bibb lettuce, washed and torn into bite-size pieces
1
head (10 ounces) radicchio, washed and torn into bite-size pieces
1
bunch arugula (3 ounces), washed and torn into bite-size pieces
1
cup mâche or spinach leaves, washed and torn into bite-size pieces
1
fennel bulb (8 ounces), finely chopped (reserve fern for garnish)
1
tablespoon pine nuts, toasted
PREPARATION:
- To prepare dressing, sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir 2 minutes or until gelatin is completely dissolved. Add salt and sugar; stir until sugar is completely dissolved. Add all remaining dressing ingredients except oil; mix well. Slowly whisk in oil until well blended. Cover and refrigerate 2 hours or overnight. Shake well before using.
- To prepare salad, place all salad ingredients except pine nuts in large bowl. Add dressing; toss until well coated. Divide salad among 6 chilled salad plates. Top each salad with 1/2 teaspoon pine nuts. Garnish with sprig of fennel fern, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Sodium
226 mg
Protein
3 g
Fiber
1 g
Carbohydrate
9 g
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
30 %
Calories
60
DIETARY EXCHANGE:
Fat
1/2
Vegetable
1-1/2
