Spring Mix Salad with Fritto Misto Fennel Fries
Lightly battered “fritto misto” fennel fries make the ideal crispy topper for this mixed green, cucumber and cantaloupe salad.
Recipe - Downers Grove, IL
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
Josie's Organic Spring Blush Salad Kit - 8 Ounce
$5.49$0.69/oz
Cantaloupe - 1 Each
$4.99
Hot House Cucumbers - 1 Each
$1.99
Not Available
Not Available
Not Available
Bob's Red Mill Cornstarch - 18 Ounce
$3.99$0.22/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Not Available
Not Available
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.