Fennel Carpaccio with Walnut Oil
Fennel Carpaccio with Walnut Oil
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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
  • Preparation
  • 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.
  • Description
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