Culinary Insitute of New Orleans

Green Salad with Lemon Zest and Fennel
Serves 8

1 Lemon
2 Fennel Bulbs
1/4 cup Safflower Oil
1/4 cup Olive Oil, light
1 tsp. Fennel Seeds, crushed
1/2 tsp. Salt
1/4 tsp. Coarsely Cracked Pepper
1 Radish, sliced
2 Head of Bibb Lettuce, separated into leaves
1 Head of Boston Lettuce, torn into pieces
*To get most of the work for this salad out of the way ahead of time, rinse, dry and trim the greens up to six hours before serving. Wrap in a dampened kitchen towel and refrigerate. They will be nicely crisped by the time the salad is assembled.

Remove the lemon zest in long strips with a vegetable peeler. Cut lengthwise into very this strips. Wrap in plastic wrap to keep moist. Remove and discard the green stalks of the fennel. Cut out the coarse and remove any tough outer sections. Cut the bulbs lengthwise into thin strips. In a medium bowl, toss the fennel strips with the juice of half of the lemon. Cover with ice water and let stand until crisp, about 30 minutes. Drain and spin or pat dry. In a small bowl, whisk together the safflower and olive oils, fennel seeds, salt, pepper and the strained juice of the remining half lemon. To assemble the salad, toss the fennel with 2 tablespoons of the dressing. In a separate bowl, combine the watercress, Bibb and Boston lettuce. Toss the greens with the remaining dressing. Divide the greens among 8 large chilled plates. Place a small mound of fennel in the center. Top the fennel with lemon strips and an additional sprinkle of cracked black pepper.