A few days ago I was watching Giada on the Food Network and saw her make a delicious-looking halibut salad. I thought, I can do halibut. I’ll just buy one little fillet from Whole Foods and cook it in a skillet and toss it with my scrumptious salad. Easy, right?
So the day came when I was going to make the salad…and I chickened out with the halibut! What’s up with that? I can eat meats in restaurants, I can do ham sandwiches, but cooking meat in my house…ew. I just remembered the last time I cooked a salmon fillet…one little salmon fillet…and I swear I could smell fish in the house for days. So, I adapted.
And the salad was delicious! I only changed a few things, so I think I can safely say that the original halibut salad would be wonderful as well. The dressing was so yummy, sweet and surprising with a cumin flavor. Note to self: make this dressing for everyday salads!
Fennel and Chickpea Salad
- 1 bag pre-rinsed spring mix salad greens
- 10 cherry tomatoes, halved
- 1 (15-ounce) can chickpeas
- 1 small fennel bulb, stalk removed, halved, and thinly sliced
- 6 eggs, boiled, peeled, and quartered
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
On each of four plates, layer the salad greens, tomatoes, chickpeas, fennel, and eggs. In a small bowl whisk together the olive oil, lemon juice, honey, cumin, salt and pepper. Drizzle the olive oil mixture over the salad.
Makes 4 servings.
Adapted from Giada.