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Salad of Bitter Greens and Shaved Fennel

If slicing fennel in advance, toss it with lemon juice to keep it fresh.

Source: Martha Stewart Weddings, Fall 2002


  • 1 small shallot, minced
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 fennel bulb (about 10 ounces), trimmed
  • 8 ounces mixed bitter salad greens, such as frisee, chicory, and dandelion, washed well
  • 1 cup packed fresh mint leaves (about 1/2 ounce), washed well


  1. Make the vinaigrette: Combine shallot and vinegars in a medium bowl, and let stand 10 minutes so the flavors meld. Season with salt and pepper. Whisking constantly, add oil in a steady stream until mixture is thick and emulsified.
  2. Using a mandoline or very sharp knife, thinly slice fennel; place in a large serving bowl. Add mixed greens and mint. Drizzle with vinaigrette, and toss well to combine. Season with salt and pepper; divide among salad plates, and serve.

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