Grilled Salad


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 2 bulbs fennel
  • juice of 2 lemons
  • 100 ml (approx. 3 fl oz/½ cup) good quality olive oil
  • 50 g (approx. 2 oz/ cup) pistachio nuts, halved
  • 1 bunch fresh watercress, cleaned
  • 1 small bunch dill, coarsely chopped
  • 1 handful other type of lettuce, cleaned: here I used dandelion leaves, but rocket (arugula) salad or mesclun is another option
  • 150 g (5 oz/ cups) soft goat’s cheese
  • freshly ground pepper and salt


Remove the tough outer layers from the fennel and the tips and cut them from top to bottom, as thinly as possible. Place them on the barbecue or oven rack to grill. Transfer to a large dish. Pour a portion of the lemon juice and oil over the fennel, to allow the flavours to infuse. Toast the nuts briefly in a hot dry pan until they release their aroma. Trim away the hard stems from the watercress bunch and thoroughly wash and dry the leaves. Mix them and the dill with the other salad. Arrange the salad on the plate with the fennel. Then top with the crumbled goat’s cheese. Trickle some lemon juice and oil on the plate and sprinkle with the pistachio nuts. Season the salad with salt and pepper.