Prep 10 mins
Cook 0 mins
From Quick and Simple, January 2006. Look elsewhere if fennel ain't your thing. Because fennel in this recipe plays the lead role, only the freshest, best quality will work. Www.apinchof.com states: "When shopping for whole fennel, look for a firm bulb with the leaves and stalks still attached".
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon salt, to taste
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup balsamic vinegar (I would suggest the white balsamic vinegar type)
- 1⁄4 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 1 tablespoon raw sugar
- 1 large fennel bulb, sliced thinly
- 2 heads boston lettuce (read *NOTE)
- 3 fennel leaves (fronds)
- *NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.
- Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.
- The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.
- In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.
- Serve the remaining vinaigrette on the side. Garnish the top of the salad with fennel fronds if desired for a very pretty presentation. This salad is begging to be served with some really good crusty French bread!
This was really good!
CG- this was simple yet fabulous. I chose this recipe because I hadn't had fennel in a while and I wanted to use the immersion blender I got for Christmas. It is so light and flavorful and a great side to the porcini risotto I made today for my Sunday dinner. The dressing was out of this world and I saved the extra for tomorrow's salad. I scaled the recipe down since I was only making it for me and had all the ingredients on hand, including the white balsamic vinegar which is a must do! Thanks for posting