Summer is just starting in San Francisco – Mâche salad with fennel, oranges and olives with citrus vinaigrette
L’été vient de commencer à San Francisco - Salade de mâche, fenouil et oranges à la vinaigrette d’agrumes
I was wondering why americans are not too fond of fennel and anis, liquorice, etc…Maybe it’s a flavor they were not used to growing up. I don’t know. The first time I tasted a mango, a Cambodian friend of mine had me try it, I must have been 12-13 years old, and I hated it. I thought it tasted like detergent powder and I had to spit it out. Well, years have passed, and luckily, my tastes have changed, and I love mango now! Funny how the palate that had not been exposed to something, reacts in an “unfriendly” way.
I remember one summer in Italy at the neighbor’s house, she served a salad of oranges as appetizer and I was somehow reluctant to eat it since I never ate oranges that way, but I thought that would be a great idea only if this would taste good…and it did. The salad was fresh, with a nice peppery dressing. I loved it. I have seen a similar way to serve oranges in Moroccan cuisine, and I loved the idea.
Mâche salad is becoming trendy again, and besides from its pleasant flavor, it has lots of vitamin C, vitamin E, antioxydants and Omega 3! So a great nutritional little salad to be consumed without moderation.
Ingredients for 2
- 1 juicy navel orange, sliced crosswise
- 2 cups mâche
- 1 fennel bulb, cut in small cubes
- kalamata olives
For the vinaigrette
- 3 tbs olive oil
- 1 tsp orange juice
- 1 tsp lemon juice
- 1 tsp raspberry vinegar
- 1/3 tsp cumin powder
- salt and pepper
Wash fennel, and cut in small cubes. You can cut the stems as well, it adds some nice color. Peel orange, and cut crosswise, cut off the border. Wash mâche.
For the vinaigrette, mix ingredients together. Add some vinaigrette to the mâche and mix well.
Place some salad at the bottom of the plate, top with fennel, and oranges. Add olives on top. Sprinkle with remaining vinaigrette.
This entry was posted by silvia on August 15, 2009 at 8:02 am, and is filed under Salads. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- À la va-vite -Tomato and chickpea soup with spices and saute tofu
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Yams and Brussels sprouts napoleon with herbs and red bell pepper jam
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- As good as it looks – Yams tartine with avocado mash, zucchini tagliatelle and edamame, grey lava salt
This sounds amazing! So fresh and summery. The vinaigrette has the best ingredients. Thank you.
No thank you for reading the post!!
I adore fennel and I think it would be beautiful with the oranges & olives. Lovely salad!
Beautiful salad. I love mache. I have grown to like fennel. My mom used to actually use it in recipes all the time, but I didn’t like it for the longest time.