Anise Salad


  • 2 large anise bulbs, finely julienned or coarsely grated
  • 1 medium sized head of Romaine lettuce, cut into strips
  • 4 plum tomatoes, halved lengthwise, seeded, and thinly sliced

For the dressing

  • 3 Tbspns freshly squeezed lemon juice
  • 2 Tspns Dijon mustard
  • 2 Tspns mayonnaise
  • 1 garlic clove, finely minced
  • 2 Tbspns fresh flat leaf parsley, chopped
  • 1 Tspns fresh basil, chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup extra virgin olive oil


Combine all the ingredients for the salad. In a separate bowl combine and whisk all of the ingredients for the dressing except the oil. Gradually add the oil in a thin stream, constantly whisking until fully incorporated. Toss with the salad and serve. Makes 4 servings.

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