We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Mâche Salad with Fennel, Fresh Corn & Tarragon
Summer 2016
This easy salad makes the most of flavourful summer vegetables. Salting the fennel softens it slightly, making it perfect for a salad. In season, fresh corn is even more delicious raw than cooked and gives a great sweet crunch to this salad.
Makes 4 servings
1/2 bulb of fennel, stalks and core removed
1/4 tsp (1 mL) salt
TARRAGON VINAIGRETTE
⅓ cup (80 mL) extra virgin olive oil
2 tbsp (30 mL) sherry vinegar
2 tsp (10 mL) honey
1 tbsp (15 mL) finely chopped shallot
1 tbsp (15 mL) chopped fresh tarragon
Salt
1/4 cup (60 mL) thinly shaved Parmesan cheese
1 1/2 cups (375 mL) cherry tomatoes, halved
2 small ears of very fresh corn, kernels cut off
4 cups (1 L) mâche florets
1 Use a mandolin or a vegetable peeler to shave the fennel into long thin strips. Toss with salt and put in a colander to soften for 15 minutes. Rinse with cold water and pat dry with paper towels.
2 Whisk together olive oil, sherry vinegar, honey, shallot and tarragon and season with salt to taste.
3 Divide fennel between serving plates. Top with shaved Parmesan, cherry tomatoes, corn and mâche. Drizzle each plate with 1 to 2 tbsp (15 to 30 mL) vinaigrette and serve right away.
Makes 4 servings