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INGREDIENTS FOR LA SALADE MENTONNAISE: Fennel with the fronds Oranges Pine nuts Artichoke hearts in oil Sea salt Mixed greens VINAIGRETTE: Olive oil Balsamic vinegar Orange juice pinch of "fleur de sel"
Preheat your oven to 350. Place then pine nuts on a dry cookie sheet or stainless steel sizzling platter . Bake for 8 minutes, stirring halfway through. This will bring out the rich nutty flavor of the pine nuts.
Meanwhile, cut up the fennel into thin slices. I like to cut off the fronds just as they are getting dark green, as well as the base of the fennel bulb by about ½ an inch.
Peel off the tough outer leaves and then you can begin slicing. Next, cut up your oranges into segments.
When you have taken all the segments out of the orange squeeze the remaining juice into the bowl.
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