Garden Lettuces with Shaved Fennel, Sunflower Seeds, and Scribe Verjus Vinaigrette
Thomas J. Story
The chicories grown by Stephen Carter are stunningly pink and purple, sweet and crisp, with the slightest pleasant bitterness. If you have a taste for them, mixing a few leaves in with the tender and mild butter lettuce makes for a pretty and tasty presentation. But even without, this satisfying dish offers plenty of deep flavors and pleasing textures with its mix of pungent fennel and crunchy seeds.
How to Make It
1
Place the shallot in a small bowl. Pour over the verjus, vinegar, and salt, and let macerate for 10 minutes. Whisk in the olive oil, and adjust seasoning to taste.
2
Place the lettuce and fennel in a bowl, season with a pinch of salt and a few cracks of black pepper. Add a few tablespoons of vinaigrette and toss the salad, being sure to coat all the leaves evenly. Taste a piece of lettuce and adjust the seasoning. Top the salad with the seasoned sunflower seeds.
Ingredients
FOR THE VERJUS VINAIGRETTE
½ shallot, diced
1/3 cup verjus
2 tbsp white wine vinegar
healthy pinch of sea salt
½ cup olive oil
FOR THE SALAD
2 to 3 heads of lettuce
1 head of fennel, thinly sliced
salt and pepper
2 tbsp toasted sunflower seeds tossed with olive oil and salt
Directions
1
Place the shallot in a small bowl. Pour over the verjus, vinegar, and salt, and let macerate for 10 minutes. Whisk in the olive oil, and adjust seasoning to taste.
2
Place the lettuce and fennel in a bowl, season with a pinch of salt and a few cracks of black pepper. Add a few tablespoons of vinaigrette and toss the salad, being sure to coat all the leaves evenly. Taste a piece of lettuce and adjust the seasoning. Top the salad with the seasoned sunflower seeds.
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