Clementine Fennel Salad with Clementine Vinaigrette

This is fine and it shows well. Quite tasty. Frankly, it's just a bit expensive with the fennel and endive. But if you're in a region where you can grow those yourself, or if they're in your farm box, by all means, this is great! If it's going to cost you ten bucks, then maybe try a different salad.

Clementine Fennel Salad with Clementine Vinaigrette
Vegetarian Times, January 2005

Salad
6-8 c loosely packed greens
2 bulbs fennel, trimmed and chopped
3 endive, trimmed and chopped
4 clementines, peeled and sectioned
1/4 c pine nuts, toasted

Dressing
3 clementine
2 T white wine vinegar
2 T lemon juice
1/2 tsp salt
1/4 tsp pepper
1 T vegetable oil
3 T olive oil

To make dressing, grate zest from 1 clementine and set aside.

Cut all clementines in half and squeeze out 1/2 c juice. Combine juice with vinegar, lemon juice, salt, and pepper. Whisk until salt dissolves. Add oils in a slow, stead stream. Adjust seasoning. Add more lemon juice if too sweet.

To make salad, combine ingredients in bowl and gently toss with dressing. Garnish with fennel fronds and pine nuts.

Comments

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