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Under 30 Minutes

Under 30 Minutes

Mache with Fennel, Carrot, and Orange

Mache, or lamb's lettuce, is a tender, nutty green. If it's unavailable, try watercress as a delicious substitute.

  • prep: 10 mins
    total time: 25 mins
  • servings: 4
Photography: Frances Janisch




  • 2 tablespoons plus 1 teaspoon, freshly squeezed 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 (about 2 1/2 cups), peeled into ribbons
  • 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 Mache


  1. 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.

  2. Step 2

    Make the salad: Toss carrots and fennel in 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 mache; toss to combine. Divide salad among 4 serving plates.

Martha Stewart Living, June 2006



Reviews (1)

  • Euryopi1 15 Jan, 2014

    Favorite salad when you want something different. Always get raves even from those who say they don't like fennel. Note....don't keep fennel in dressing for too long...will go limp and it's all about some crunch.