La Salade Mentonnaise 

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La Salade Mentonnaise is a delicious fennel, orange and artichoke salad with pine nuts and a citrus vinaigrette. Perfect with grilled fish.

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" 

Ingredients

STEP 1

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.

STEP 2

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.

STEP 3

Peel off the tough outer leaves and then you can begin slicing. Next, cut up your oranges into segments.

STEP 4

When you have taken all the segments out of the orange squeeze the remaining juice into the bowl.

SWIPE UP FOR THE FULL RECIPE

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