Tall Lettuce Salad with Creamy Cashew Vinaigrette
By: McCormick Kitchens
Made With:
This multi-textural salad is delicious proof that humble ingredients can be transformed into an exquisite dining experience. Fennel is utilized from seed bulb to top – to prepare the most craveable fennel-candied hazelnuts, along with crisp fennel-pickled veggies and cukes. Married together over gem lettuces with a creamy, maple-mustard cashew vinaigrette, every bite delivers pockets of pure decadence and delight.
This recipe is featured as part of the Simple to Spectacular trend from the 2026 Flavor Forecast.
This multi-textural salad is delicious proof that humble ingredients can be transformed into an exquisite dining experience. Fennel is utilized from seed bulb to top – to prepare the most craveable fennel-candied hazelnuts, along with crisp fennel-pickled veggies and cukes. Married together over gem lettuces with a creamy, maple-mustard cashew vinaigrette, every bite delivers pockets of pure decadence and delight.
This recipe is featured as part of the Simple to Spectacular trend from the 2026 Flavor Forecast.
Key products
Instructions
Instructions
- For the Vinaigrette, place all ingredients in blender container. Cover. Blend until smooth, about 30 seconds. Set aside.
- For the Hazelnuts, preheat oven to 300°F. Mix all ingredients in small bowl, tossing to coat nuts well. Transfer to small foil-lined pan, spreading in an even layer. Roast 20 minutes, stirring occasionally, until golden brown. Cool completely.
- Meanwhile, for the Pickled Fennel, use a mandolin (or sharp chef’s knife) to shave fennel into very thin slices. Place in medium heat-proof non-reactive bowl. Add sliced radish; set aside. Mix remaining ingredients in small saucepan. Bring to gentle simmer on medium heat, stirring until sugar and salt are dissolved. Remove from heat and pour brine over fennel mixture, making sure vegetables are fully submerged. Let stand at least 15 minutes or refrigerate, covered, until ready to serve.
- To assemble Salad, place gem lettuce, romaine, radicchio, red onion pickled fennel, reserved fennel fronds and 3/4 of the candied hazelnuts in large bowl. Add vinaigrette, tossing to coat. To plate each portion, form a ring with each cucumber slice, overlapping ends (secure with a small skewer, if necessary) and place on serving plate. Place dressed salad in center of cucumber ring, building into a tall portion. Sprinkle with remaining candied hazelnuts. Serve topped with smoked trout, if desired.
