“Fennel, especially when sliced paper thin on the mandoline, adds a very nice twist to even the simplest salad. It’s also a wonderful side vegetable when you drizzle the bulb with oil, season with salt and pepper, and roast it.”
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated on a Microplane
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 quarts garden lettuces*, cut into bite-size pieces
- 1/2 fennel bulb, shaved on a mandoline or sliced very thin so it’s translucent
- 1 cup cherry tomatoes, cut in half
- 1/2 cup fresh parsley leaves
- 1 cup carrots peeled on a julienne peeler
- 1 cup thinly sliced (on the diagonal) celery
For the salad: In a salad bowl, combine all ingredients. Add the vinaigrette and toss to coat.
For the vinaigrette: In a small bowl, whisk the lemon juice with the garlic, salt, and pepper. Whisk in the oil until emulsified.
Note: This vinaigrette is very versatile and we use it often as a base that relies on the garden to determine the salad of the day. Some examples are:
Lettuce varieties: mâche, baby gem, romaine, arugula, deer’s tongue, frisée, endive, red endive, mizuna, baby beet leaves, watercress
Herbs: flat-leaf parsley, curly parsley, chives, chive blossoms, borage blossoms, cilantro, cilantro blossoms, chervil, mint, basil, purple basil, Thai basil
Vegetables: tomatoes, cherry tomatoes, heirloom tomatoes, bell peppers, jalapeno chiles, celery, jicama, carrots, beets, fennel, corn, peas, green beans
Fruits: Granny Smith apples, Gala apples, peaches, apricots, raisins, dates, oranges, tangerines, Meyer lemons, limes
Nuts: walnuts, hazelnuts, pecans, pistachios, almonds, Marcona almonds, pine nuts
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