Are you trapped in the heatwave that is the southeast this summer? Or is it this hot everywhere? It's brutal here and all I can think of is salad! Try this crunchy, zesty one for a complete change of taste!
- 3/4 cup sun-dried tomatoes
- 1/4 cup plus 1 tablespoon lemon juice (about 1 1/2 lemons)
- Zest of 1 lemon, finely grated
- 1 teaspoon kosher salt
- Heaping 1/4 teaspoon freshly ground black pepper
- 1/4 cup drained capers in brine, minced
- 1/2 cup pistachio oil, or other nutty oil such as pumpkinseed
- 1/2 cup extra-virgin olive oil
- 1/2 cup minced red onion (about 1/2 small onion)
- 1 medium fennel bulb, halved lengthwise, cored, and very thinly sliced (about 1 1/2 cups)
- 3 medium ripe Hass avocados
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh Italian parsley leaves, chopped
- Place sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour over the tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.
- To make the pistachio-caper vinaigrette, combine the lemon juice, lemon zest, salt, pepper, and capers in a small bowl. Slowly add the pistachio oil and olive oil, pouring them in a thin stream while whisking constantly to emulsify them. Stir in the onion.
- Combine the sliced fennel and sun-dried tomato slices in a mixing bowl, and toss with the pistachio-caper vinaigrette.
- Halve the avocados lengthwise and remove the pits. Peel each half and place it cut-side down on the cutting board. Slice the avocados into very thin, lengthwise strips.
- If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of 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 total.
- Let salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.