IN THIS SALAD, Guy Fieri skips played-out spring mix for a riot of crunchy-juicy produce and then ratchets up the flavor with an easy dressing.
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- 2
fennel bulbs, sliced very thing
- 1/4
Champagne vinegar
- 1 tsp.
Dijon mustard
- 6 Tbsp.
extra-virgin olive oil
- 1/2
chopped dates
- 1 Tbsp.
chopped fresh basil
- 1 Tbsp.
chopped fresh cilantro
- 1 Tbsp.
chopped fresh mint
- 1
medium red chile (such as
a Fresno or cayenne), thinly sliced -
Segments from 2 oranges
-
Segments from 1 grapefruit
- 2 Tbsp.
chopped pistachios
-
1. In a bowl of ice water, soak the sliced fennel till crisp, about 5 minutes. Strain, dry well, and set aside.
-
2. In a large mixing bowl, whisk the vinegar, mustard, and some salt and pepper. Whisk in the olive oil to make dressing. Add the dates, basil, cilantro, mint, chile, citrus segments, and fennel. Toss well, then divide the salad among 4 serving plates. Garnish with the pistachios.