Lemon Fennel Salad

Meyer lemon dressing

  • 1/2 cup orange juice
  • 2 Tbsp. White balsamic vinegar
  • 1 1/2 tsp. Dijon mustard
  • 3/4 tsp. Kosher salt
  • 2 Tbsp. Meyer lemon juice
  • Grated zest of 1 Meyer lemon
  • 3/4 cup rice bran oil or canola oil

Salad

  • 1/2 fennel bulb
  • 2 heads butter lettuce
  • 1/4 cup Fresh tarragon leaves
  • 2 Tbsp. Minced shallots
  • 2 Tbsp. Minced chives
  • 2 Tbsp. Minced flat parsley
  • 1/2 c. Meyer lemon dressing
  • Kosher salt
  • Black pepper
  • 2 oz. Pecorino, thinly shaved, about 1/2 cup
  • 12 to 16 pieces candied Meyer lemon zest

Preparation

Dressing

  1. Pour orange juice into small saucepan and reduce over med-high heat until syrupy, 5 to 7 mins. You should be left with about 1 Tbsp.
  2. Combine all ingredients except oil in blender. With blender running, slowly add oil in slow steady stream until emulsified. Makes 1 cup.

Salad

  1. Using mandolin, carefully slice the fennel into paper thin shavings.
  2. Tear butter lettuce into pieces, place in large bowl. Add all herbs & seasonings, toss with dressing to coat.
  3. Top with shaved Pecorino and candied zest.