Spring Mix Salad with Fritto Misto Fennel FriesSpring Mix Salad with Fritto Misto Fennel Fries
Spring Mix Salad with Fritto Misto Fennel Fries
Spring Mix Salad with Fritto Misto Fennel Fries
Lightly battered ā€œfritto mistoā€ fennel fries make the ideal crispy topper for this mixed green, cucumber and cantaloupe salad.
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Recipe - Downers Grove, IL
Spring Mix Salad with Fritto Misto Fennel Fries
Spring Mix Salad with Fritto Misto Fennel Fries
Prep Time28 Minutes
Servings4
Cook Time2 Minutes
Calories448
Ingredients
1 (5 oz.) pkg. spring salad mix
2 cups cubed cantaloupe
1 sliced English cucumber, divided
2 fennel bulbs
Vegetable oil, for frying
1 cup flour
1/4 cup cornstarch
1/2 tsp. Fresh Thyme fine sea salt
1 1/4 cups Fresh Thyme cucumber melon flavored sparkling water
1 recipe Cucumber Salad Dressing
2 Tbsp. pomegranate seeds
Directions
  • In a large bowl, place spring salad mix and top with cantaloupe. Set aside half of cucumber slices for Cucumber Salad Dressing. Add remaining slices to salad greens.
  • Trim tops from fennel. Coarsely chop 1/4 cup of the fronds and set aside. Cut fennel bulb in quarters. Remove core from each quarter. Slice each quarter lengthwise into 1/2-inch-thick slices.
  • In large heavy sauté pan, add enough vegetable oil to fill pan about 1/3 of the way. Heat oil to 375°F. In a medium bowl, stir together flour, cornstarch, and salt. Add sparkling water and whisk until combined.
  • Coat fennel slices in batter. Cook in oil for about 2 minutes or until light golden brown. Drain on paper towels.
  • Just before serving, arrange salad on serving platter. Sprinkle with reserved fennel fronds. Drizzle with Cucumber Salad Dressing. Top with fennel fries and pomegranate seeds.
  • Cucumber Salad Dressing: In a food processor, combine remaining half of cucumber slices, 1/3 cup Fresh Thyme olive oil, 1/4 cup sliced green onion, 1 tsp. Fresh Thyme Dijon mustard, 2 Tbsp. white wine vinegar, and 1/4 tsp. salt. Blend until smooth.
Nutritional Information

Each serving contains: 448 calories, 29 g fat, 4 g saturated fat, 0 g trans fat, 0 mg cholesterol, 516 mg sodium, 44 g carbohydrates, 7 g fiber, 14 g sugar, 6 g protein. Daily values: 113% vitamin A, 54% vitamin C, 8% calcium, 16% iron

28 minutes
Prep Time
2 minutes
Cook Time
4
Servings
448
Calories

Shop Ingredients

Makes 4 servings
1 (5 oz.) pkg. spring salad mix
Josie's Organic Spring Blush Salad Kit
Josie's Organic Spring Blush Salad Kit - 8 Ounce
$5.49$0.69/oz
2 cups cubed cantaloupe
Cantaloupe
Cantaloupe - 1 Each
$4.99
1 sliced English cucumber, divided
Hot House Cucumbers
Hot House Cucumbers - 1 Each
$1.99
2 fennel bulbs
Not Available
Vegetable oil, for frying
Not Available
1 cup flour
Pillsbury All Purpose Flour
Pillsbury All Purpose Flour - 5 Pound
Sale
$4.99 was $5.99$1.00/lb
1/4 cup cornstarch
Bob's Red Mill Cornstarch
Bob's Red Mill Cornstarch - 18 Ounce
$3.99$0.22/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
1 1/4 cups Fresh Thyme cucumber melon flavored sparkling water
Not Available
1 recipe Cucumber Salad Dressing
Not Available
2 Tbsp. pomegranate seeds
Pomegranate Seeds
Pomegranate Seeds - 6 Ounce
$4.99$0.83/oz

Nutritional Information

Each serving contains: 448 calories, 29 g fat, 4 g saturated fat, 0 g trans fat, 0 mg cholesterol, 516 mg sodium, 44 g carbohydrates, 7 g fiber, 14 g sugar, 6 g protein. Daily values: 113% vitamin A, 54% vitamin C, 8% calcium, 16% iron

Directions

  • In a large bowl, place spring salad mix and top with cantaloupe. Set aside half of cucumber slices for Cucumber Salad Dressing. Add remaining slices to salad greens.
  • Trim tops from fennel. Coarsely chop 1/4 cup of the fronds and set aside. Cut fennel bulb in quarters. Remove core from each quarter. Slice each quarter lengthwise into 1/2-inch-thick slices.
  • In large heavy sauté pan, add enough vegetable oil to fill pan about 1/3 of the way. Heat oil to 375°F. In a medium bowl, stir together flour, cornstarch, and salt. Add sparkling water and whisk until combined.
  • Coat fennel slices in batter. Cook in oil for about 2 minutes or until light golden brown. Drain on paper towels.
  • Just before serving, arrange salad on serving platter. Sprinkle with reserved fennel fronds. Drizzle with Cucumber Salad Dressing. Top with fennel fries and pomegranate seeds.
  • Cucumber Salad Dressing: In a food processor, combine remaining half of cucumber slices, 1/3 cup Fresh Thyme olive oil, 1/4 cup sliced green onion, 1 tsp. Fresh Thyme Dijon mustard, 2 Tbsp. white wine vinegar, and 1/4 tsp. salt. Blend until smooth.