Crisp Fennel Cashew Salad
This bright and crunchy fennel salad is all about fresh flavor and texture. Thinly sliced fennel and crisp lettuce come together with toasted cashews for a delicious nutty bite, while a light honey‑lemon dressing adds just the right touch of sweetness and citrus.
Ingredients
- 1 fennel bulb thinly sliced
- ¼ cup cashews chopped in a blender
- 3 cups romaine lettuce
- 3 tbsp honey
- ½ cup lemon juice
- ¼ cup olive oil
- ⅓ cup blue cheese finely chopped
Instructions
- Thinly slice the fennel as evenly as possible.
- In a small bowl, whisk together the lemon juice and honey.
- Add the olive oil, salt, and pepper, and continue to whisk until the dressing is smooth.
- Chop the cashews (or your preferred nuts) in a blender or food processor until lightly crushed.
- Start assembling the salad by adding a layer of lettuce to your serving bowl.
- Add a layer of sliced fennel on top of the lettuce. Sprinkle blue cheese over the fennel, then repeat the layers until the top is covered with cheese.
- Drizzle the honey‑lemon dressing over the entire salad.
- Place the salad in the fridge for 10 minutes to chill and allow the flavors to blend.
- Garnish with your favorite nuts before serving.