RAW FENNEL SALAD WITH MUSTARD VINAIGRETTE
FOR THE MUSTARD VINAIGRETTE:
1/2 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
1/4 cup fennel fronds
FOR THE SALAD:
2 cups fennel, shaved
1 cup mixed baby greens
1 cup tear drop tomatoes, quartered
1 each Belgian endive, julienned
1 each Japanese pear, diced 1/4-inch
1/2 cup fennel stems, cut on extreme bias
1/2 cup almonds, chopped
Combine the olive oil, mustard, white wine vinegar and fennel fronds and season to taste with salt and pepper.
Gently toss the fennel, baby greens, tomatoes, endive, pear, fennel stems and almonds and toss with the vinaigrette just prior to serving.
Makes 4 servings
Source: Charlie Trotter Cooks at Home by Charlie Trotter
FOR THE MUSTARD VINAIGRETTE:
1/2 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon white wine vinegar
1/4 cup fennel fronds
FOR THE SALAD:
2 cups fennel, shaved
1 cup mixed baby greens
1 cup tear drop tomatoes, quartered
1 each Belgian endive, julienned
1 each Japanese pear, diced 1/4-inch
1/2 cup fennel stems, cut on extreme bias
1/2 cup almonds, chopped
Combine the olive oil, mustard, white wine vinegar and fennel fronds and season to taste with salt and pepper.
Gently toss the fennel, baby greens, tomatoes, endive, pear, fennel stems and almonds and toss with the vinaigrette just prior to serving.
Makes 4 servings
Source: Charlie Trotter Cooks at Home by Charlie Trotter
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Assorted
Salads - Assorted
- The Neely's Chopped Salad with Barbecue Ranch Dressing
- Smokey's Coleslaw with Lemon Dressing
- Salad Sevillana
- Spinach and Clementine Salad and Dijon Vinaigrette (with walnuts and dried cherries or cranberries)
- Pork-n-Bean Salad
- Mexican Chicken Pasta Salad and Cilantro Dressing Recipes (not Albertson's)
- Mary's Cabbage Salad (with sweet and sour dressing)
- Edamame and Carrot Salad with Rice Wine Vinegar
- Chick-Peas with Sun-Dried Tomatoes
- Molded Egg Salad
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!