Imagine a salad that dances on your palate with crisp textures, vibrant colors, and an explosion of fresh flavors. The Fennel Carrot Mache Salad is not just a dish; it's a culinary journey that elevates simple ingredients into an extraordinary gastronomic experience. With its delicate fennel slices, sweet grated carrots, and tender mache leaves, this salad promises to revolutionize your perception of what a truly remarkable salad can be.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 bulb fennel, thinly sliced
- 2 large carrots, grated
- 4 cups mache (lamb's lettuce)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing them thoroughly under cool running water. Pat dry with clean kitchen towels.
- Using a sharp mandoline or sharp knife, thinly slice the fennel bulb crosswise, creating delicate, translucent pieces that will provide a crisp texture to the salad.
- Peel the carrots and use a box grater or food processor to grate them into fine, uniform shreds that will add vibrant color and sweetness to the salad.
- In a large mixing bowl, gently combine the thinly sliced fennel, grated carrots, and fresh mache leaves. Toss ingredients lightly to ensure even distribution.
- In a small separate bowl, whisk together olive oil, fresh lemon juice, salt, and freshly ground black pepper to create a light, bright vinaigrette.
- Pour the prepared vinaigrette over the salad and toss carefully to coat all ingredients evenly without bruising the delicate mache leaves.
- Let the salad rest for 5 minutes to allow the flavors to meld together before serving at room temperature.
- Optional: Garnish with additional freshly ground black pepper or a few fennel fronds for added visual appeal and flavor complexity.
Tips
- Choose the freshest ingredients: Select a crisp fennel bulb with bright green fronds and firm, vibrant carrots for the best flavor and texture.
- Slicing technique matters: Use a sharp mandoline or knife to create paper-thin fennel slices, ensuring uniform and delicate cuts.
- Grating carrots: For the most appealing presentation, use a fine grater to create uniform, delicate carrot shreds.
- Vinaigrette preparation: Whisk the olive oil and lemon juice thoroughly to create a well-emulsified dressing that coats the ingredients evenly.
- Serving temperature: Allow the salad to rest for 5 minutes at room temperature to let the flavors meld and develop a harmonious taste profile.
- Optional enhancement: Consider adding toasted pine nuts or a sprinkle of fresh herbs like dill or parsley for an extra layer of complexity.
- Storage tip: If preparing in advance, keep the vinaigrette separate and dress the salad just before serving to maintain the crisp texture of the mache leaves.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
