Chef and storyteller Jonathan Bardzik features four AAS Winners, Antares Fennel, Pepitas pumpkin seeds, Dolce Fresca basil and Delizz Strawberries in a wonderful, refreshing salad.
Great for gardeners looking for drought tolerant, hearty plants, foodies interested in a new and better basil and anyone who wants that great Mediterranean taste added to their cuisine.
Fennel and Strawberry Salad
- 2 bulbs Antares fennel, thinly sliced
- 1 tbsp Antares fennel fronds, chopped
- 2 cups Delizz Strawberries, hulled and sliced
- 1/4 cup Pepitas pepitas (hulless pumpkin seeds) toasted
- 1 shallot, minced
- 1 tsp. sugar
- 1/8 tsp. Dijon mustard
- 1/3 cup white balsamic vinegar
- 2/3 cup vegetable oil
Make dressing: Combine shallot, sugar, mustard, and vinegar with a pinch each of salt and pepper. Whisk together.
Drizzle vegetable oil into vinegar, while whisking, to form a creamy emulsion.
In a separate bowl, combine Antares fennel and fronds, Delizz strawberries and Pepitas pepitas. Toss together.
Toss dressing with fennel, strawberry, and pumpkin seeds. Season dressing to taste and toss with salad.
Can be served alone or over greens like baby spinach or butter lettuce.
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