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Mache with Fennel, Carrot, and Orange


A salad combines nutty greens with citrus and shaved vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Frances Janisch

Source: Martha Stewart Living, June 2006


  • 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. 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. 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.

Cook's Notes

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

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