Fennel, asparagus and orange salad

For 8 to 10 persons

Orange dressing :

  • 1/2 cup sunflower or olive oil
  • zest of one orange
  • 2 Tbsp. wine vinegar
  • 1 garlic clove
  • 1 Tbsp. brown cane sugar
  • juice of one orange
  • sea salt, pepper
  • 1 tsp. fennel seeds

Mix all the ingredients together in a small bowl and let stand.

For the salad :

  • 1 package asparagus, cut into pieces
  • 2 finely chopped fennel bulbs
  • 20 black olives (approx.)

Steam cook the asparagus, from which the heads have been removed, for 3 minutes.

Add the heads and cook for approx. one more minute or until the asparagus are al dente.

Cool rapidly in ice cold water.  Drain.

In a bowl, place the asparagus, fennel, and olives. Add the dressing and toss gently.

Let stand for 5 minutes.  Serve.

Note : This dressing can also be used to season fish that has been oven- cooked in aluminum foil.

Warm chestnut salad

For 6 persons

  • 200 grams corn salad or lambs’ lettuce (tender nut-tasting greens)
  • 600 grams whole cooked chestnuts
  • 6 big shallots
  • 1 /2 glass wine vinegar
  • 3 Tbsp. olive oil
  • salt and pepper

1. Soak the shallots in enough wine to cover them for at least 20 minutes.

2. Wash and dry salad greens. Cook the shallots, sliced in four  lengthwise, in olive oil at a low temperature.They must remain tender and not take on a color. Add the vinegar, allow to boil 1 to 2 minutes, then add the chestnuts, salt and pepper and cook uncovered for 5 minutes.

3. Place greens in a salad bowl.  Remove chestnuts from heat, allow to cool a few minutes, then place in salad bowl.  Mix gently, correct seasonings and serve immediately.

Source :  Marabout-chef : les basiques de la cuisine française.

Fennel salad

For 2 persons

  • 1 cup finely chopped, shredded, or diced fennel
  • 1 Tbsp. flaxseed oil
  • pinch of sea salt
  • 1 to 2 tsp. maple syrup
  • 1/4 cup almonds
  • 2 Tbsp. freshly squeezed lemon juice

One can also choose to add from the following ingredients : berries, shredded coconut, small pieces of figs, apples or clementines, pecans, chestnuts, cooked and cooled spelt kernels,  sprouted spelt.

Thanks to Sharon for sharing this recipe with us!