Name: Fennel Carpaccio with Walnut Oil
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: The juice of 1 orange; 1 tablespoon (15 ml) white wine vinegar; 1 tablespoon (15 ml) walnut oil; 3 tablespoons (45 ml) canola oil; 3 tablespoons (45 ml) fresh chives, chopped; Salt and pepper; 1 bulb fennel; 1 plum tomato, cored and diced; Fleur de sel

Ingredients

Vinaigrette
- The juice of 1 orange
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) walnut oil
- 3 tablespoons (45 ml) canola oil
- 3 tablespoons (45 ml) fresh chives, chopped
- Salt and pepper  
- 1 bulb  fennel
- 1 plum tomato, cored and diced
- Fleur de sel

Preparation

Vinaigrette
- In a bowl, combine all the ingredients. Season with salt and pepper.
- Cut off the fennel stalks to 1-inch (2.5-cm) of the bulb. Keep 30 ml (2 tablespoons) of the fronds. With a mandolin, cut the fennel bulb into thin slices. Place in one layer on a serving platter.
- Add the vinaigrette, tomatoes, fennel fronds and toss gently. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 1 hour. Just before serving, sprinkle with fleur de sel.

Fennel Carpaccio with Walnut Oil

Categories

Ingredients

Vinaigrette

Preparation

Vinaigrette

Personal Note