Fennel, Edamame and Walnut Salad with Ponzu dressing
A fresh and crunchy salad of fennel, edamame beans and crisp radishes, dressed with a simple olive oil and Ponzu dressing. Great as an accompaniment to grilled meat and fish.
Preheat oven to 160C. Roast walnuts on a baking tray for 15-20 minutes, until lightly browned and fragrant. Allow to cool and then break into rough pieces.
Remove the tough outer layer from the fennel and discard. Slice into quarters and slice each as thinly as you can. If you have a mandolin, use it. Cut the radishes into wedges. Pick the basil and dill leaves and tear roughly.
Put the Ponzu and olive oil in a clean, empty jar and shake well for 20-30 seconds, until opaque in appearance and emulsified. Toss the vegetables and garnishes together, add the dressing and serve.
Substitute shelled broad beans or peas for edamame beans if you cannot find them. They are available, cooked and shelled, in larger supermarkets.
Recipe as PDF
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