MENU | MINT VEGETARIAN

Mint Restaurant Vermont


Fennel and citrus are delightfully refreshing partners as demonstrated by this gorgeous salad created by chef Iliyan Deskov for the vegetarian restaurant he runs with his wife, Savitri. A summery shower of fresh mint, dill, fennel fronds and sweet-tart raspberries provides so much flavor all you need is the simplest dressing of fresh lime juice and good olive oil.

  1. 1 large (about 1 pound) bulb fennel, trimmed of stalks, any fronds reserved
  2. 1 small watermelon radish, peeled, or 10 small radishes, trimmed
  3. 1 large orange
  4. 1 ripe avocado
  5. 1⁄3 cup finely sliced fresh mint leaves,
  6. loosely packed
  7. 1⁄3 cup minced fresh dill, loosely packed
  8. Juice of one lime
  9. 1⁄4 cup extra-virgin olive oil 1⁄2 teaspoon coarse salt
  10. Freshly ground black pepper 1 dry pint fresh raspberries
  1. Slice fennel crosswise as thinly as possible using a mandoline or very sharp knife and put in a large serving bowl.
  2. Slice radishes as thinly as possible and then again into matchsticks if slices are large.
  3. Peel and slice orange crosswise into rounds and then each round into quarters. Add radish and orange to bowl.
  4. Peel and dice avocado and add to bowl.
  5. Mince any fennel fronds and add to bowl along with mint, dill, lime juice, olive oil, salt and a few grinds of black pepper. Toss well, mashing some of the avocado to become part of salad dress- ing.
  6. Gently toss in raspberries.
  7. Adjust seasoning to taste.
  1. Serve immediately. Serves 4.
  2. Photo by Ken Burris.


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