Super Chopped Salad with Black Sesame Mint Dressing

With my recent focus on saffron, I find myself incorporating pistachios alongside the little golden threads and it’s put me on a bit of a pistachio kick.

They serve as the savory bite in this salad made with a bunch of super chopped, refreshing veggies topped with a bright, minty vinaigrette that comes together using an ingredient I feature throughout my new book… black sesame seeds. More on them later. In the meantime, I honestly don’t know if I’ve ever enjoyed a salad more!

Serves 4-6

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YOU WILL NEED

Super Chopped Salad

• 2 heads endive, finely chopped

• 1 cup fresh baby spinach, finely chopped

• 6-8 hearts of palm, finely chopped

• 1 orange or yellow bell pepper, finely chopped

• 1 fennel bulb and fronds, finely chopped

• 1/2 cup roasted pistachios, roughly chopped

  Sesame Mint Dressing

• 1/4 cup olive oil 

• 1/4 cup fresh mint leaves, finely chopped

• Zest & juice from 1 lemon

• 1 shallot, finely chopped

• 2 tablespoons toasted black sesame seeds, or toasted white sesame seeds

• 1 tablespoon raw honey or maple syrup

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon ground black pepper

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TO MAKE

Super Chopped Salad

In a large bowl, toss together the endive, spinach, hearts of palm, bell pepper, fennel and pistachios. Toss with the Black Sesame Mint Dressing, and serve.

Black Sesame Mint Dressing

In a small pitcher, whisk together the olive oil, mint, lemon zest, lemon juice, shallots, black sesame seeds, honey, salt, and pepper. Pour over the Super Chopped Salad or refrigerate in a sealed container for up to 3 days.

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