Serves 4
Almond Crunch Topping (the best part of the salad!!)
1/4 cup Extra Virgin Olive Oil
1/2 cup Almond Flakes
2 tablespoons Fennel Seed
4 cloves Garlics, Thinly sliced
1 tablespoon Sunflower Seeds
1/2 teaspoon Sea Salt
Dressing
1 teaspoon Lemon Zest
1/4 cup Lemon Juice
1 tablespoon Pure Maple Syrup, or honey
1/4 cup Olive Oil
Salad
4 cups Butter Lettuce, Torn
1 Fennel Bulb, Cored and diced
1 head Radicchio, thinly sliced
1/2 English cucumber, cut into 1/2-inch pieces
1/2 cup Fresh Parsley, Chopped
1/4 cup Fresh Dill, Chopped
1/4 cup Fresh Basil, Chopped
1/4 cup Fresh Chives or green onions, Chopped
Make the almond crunch
1. In a small saucepan over medium heat, combine the olive oil, almond flakes, fennel seeds, sliced garlic, and sunflower seeds and cook until the almonds and garlic begin to brown, 4 to 5 minutes. The garlic should be crisp.
2. Remove from the heat, add the sea salt, and mix well.
3. Transfer the mixture to a heatproof dish and let cool to room temperature.
4. Transfer to an airtight jar or container and store in a cool, dark place for up to 3 days.
Make the dressing
1. In a small bowl, whisk together the lemon zest, lemon juice, horseradish, and maple syrup.
2. Slowly drizzle in the olive oil and whisk until combined.
3. Add salt and pepper to taste.
Make the salad
1. Combine the butter lettuce, fennel, radicchio, cucumber, parsley, dill, basil, and chives in a large bowl.
2. Toss with the dressing and the almond crumble before serving.