Cook Time
10 min
Yields
6 servings
This naturally sweet and refreshing salad will become a summer staple!
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ingredients
1
tsp saffron threads
¼
cup extra-virgin olive oil
Finely grated zest and freshly squeezed juice of 1 lime
tsp white wine vinegar
6
fresh mint leaves, julienned
Coarse sea salt or kosher salt and freshly ground black pepper
2
small fennel bulbs, trimmed and thinly sliced lengthwise (preferably on a mandolin)
2
dried apricots or 2 pitted fresh apricots, thinly sliced lengthwise
1
cup cherry tomatoes, halved
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directions
Step 1
In a small pot on the stove, or in a small bowl in the microwave, warm 2 tablespoons water until hot. Remove from the heat, add the saffron, and let infuse until the water turns bright yellow, about 10 minutes. Strain through a fine-mesh sieve, discard the saffron threads, and set the liquid aside.
Step 2
Whisk together the olive oil, lime zest and juice, vinegar, mint leaves, and saffron water. Season to taste with salt and pepper.
Step 3
In a salad bowl, toss the fennel, apricots, and tomatoes together with the vinaigrette and season to taste with salt and
pepper.