Fennel and Cucumber Salad with a Blackcurrant French-Style Vinaigrette
French-style vinaigrettes are fresh, bright, and flavorful. Salads dressed in a shallot-based vinaigrette create the perfect balance to your heavy main course! Our adaptation with blackcurrant vinegar makes the perfect balance of sweet and salt.
Ingredients
Dressing
- 3 tbsp olive oil and extra drizzle for tossing
- 1 tbsp blackcurrant vinegar
- 1/2 tbsp aged balsamic vinegar
- 1 tsp Dijon mustard
- 1 small shallot or 1/2 large shallot, minced
- 1/2 tbsp lemon juice or 1/2 lemon squeezed
- 1 tsp honey
- 1/2 tsp Herbes de Provence store in a cloth bag for max. freshness
- 1/4 tsp salt
- ground pepper to taste
Salad
- 3 cups field greens
- 1/4 English cucumber thinly sliced
- 1/4 bulb fennel thinly sliced
- 1 handful toasted sunflower seeds or toasted pumpkin seeds (optional)
Instructions
1. Prepare the Vegetables
- Place field greens into a large mixing bowl.
- Thinly slice cucumber and fennel. Set aside.
- Mince shallots (for the ciseler technique, see instruction video above in the Need-to-Know section).
2. Whisk the Vinaigrette
- Pour extra virgin olive oil, blackcurrant vinegar, balsamic vinegar into a mixing bowl.
- Whisk in shallots, Dijon mustard, Herbes de Provence, salt, and ground pepper.
- Squeeze lemon into the mixing bowl and add honey. Whisk to blend all ingredients.
3. Let Dressing Sit at Room Temperature for 1 Hour
- Let it sit for about 1 hour at room temperature. The flavors will strengthen with time.
4. Mix the Salad
- Pour dressing over the salad and toss together. Toss in toasted sunflower or pumpkin seeds if desired.
- Add ground pepper and a drizzle of extra virgin olive oil. Toss the salad.
- Serve and enjoy!
Nutrition
Calories: 246kcalCarbohydrates: 13gProtein: 2gFat: 22gSaturated Fat: 3gSodium: 357mgPotassium: 321mgFiber: 1gSugar: 6gVitamin A: 760IUVitamin C: 21mgCalcium: 28mgIron: 1mg
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