Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons plus 1 teaspoon fresh lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon coarse salt
Pinch of sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 pound baby or halved regular carrots, peeled into ribbons (about 2 1/2 cups)
1/2 medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise
1 medium shallot, halved lengthwise and thinly sliced
3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1 1/4 cups)
4 cups mâche
Preparation
Step 1
Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.
Step 2
Make the salad: Toss carrots and fennel in a bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mâche; toss to combine. Divide salad among 4 serving plates.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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