Crispy Crunchy Green Salad with all the Dill
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Ingredients
- 2 heads of romaine, chopped and cleaned
- 2 heads of fennel, halved and chopped
- One bunch of celery, chopped into ¼ inch thick pieces
- 1 can chickpeas, drained, rinsed and dried
- 2 avocado, medium chop
- 1 cup roasted and salted pistachios chopped or any other nut you're into right now
- 2 cups of fresh dill
- 1 lemon zested and juiced
- 2 small garlic cloves
- 1 shallot
- 1 ½ tbs Dijon
- 2 tablespoons red wine vinegar
- 1 ½ cups extra virgin olive oil
- Salt and pepper to taste
Dill Dressing
Directions
Prep and clean all of your veg and place in a LARGE salad bowl.
- In a blender add the dill, lemon zest, lemon juice, garlic cloves, chopped shallots, dijon, red wine vinegar and the extra virgin olive oil. Season well with kosher salt and cracked black pepper and blend until smooth. Check for seasoning.
- Pour over the salad and toss right before serving. Sprinkle over more dill and eat your heart out.