Colorful and sunny flavors of the south of France, with nice crunch enhanced by soaking the vegetables in cold water for a while prior to serving.
INGREDIENTS:
Juice of 1 lemon 1 medium to large head fennel, fronds/stalk removed and base trimmed 2-3 purple carrots Lemon Chervil Cream Dressing as needed (see recipe) 1-2 tablespoons chervil and fennel fronds Salt and pepper to taste
METHOD:
Add the lemon juice to a largish bowl and add cold water to almost fill. Use a mandolin to shave the fennel very thinly across the narrow side lengthwise over the water. When the fennel is shaved, put the bowl in the refrigerator.
Put some water in another bowl and shave the carrots very, very thinly at a shallow angle over the water. Place this bowl in the refrigerator. Allow the vegetables to chill for at least an hour, but not much more than 3 or the vegetables will get waterlogged.
When you are ready to serve, drain the vegetables and blot with a towel. When they are quite dry, toss together to mix, then add enough dressing to lightly coat. Plate the salad and scatter with the chopped herbs, and season with salt and pepper.
Chef’s Notes:
If you wish, you could use a peeler and scrape some P’tit Basque or Romano cheese over the salad. You could also add blanched and minced Meyer lemon peel to the salad.
Serves: 4
Source: Chef Andrew E Cohen
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