This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

“Fennel, especially when sliced paper thin on the mandoline, adds a very nice twist to even the simplest salad. It’s also a wonderful side vegetable when you drizzle the bulb with oil, season with salt and pepper, and roast it.”


For the Lemon Vinaigrette
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, grated on a Microplane
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
For the salad
  • 2 quarts garden lettuces*, cut into bite-size pieces
  • 1/2 fennel bulb, shaved on a mandoline or sliced very thin so it’s translucent
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup fresh parsley leaves
  • 1 cup carrots peeled on a julienne peeler
  • 1 cup thinly sliced (on the diagonal) celery


Serves: 4


For the salad: In a salad bowl, combine all ingredients. Add the vinaigrette and toss to coat.
For the vinaigrette: In a small bowl, whisk the lemon juice with the garlic, salt, and pepper. Whisk in the oil until emulsified.

Note: This vinaigrette is very versatile and we use it often as a base that relies on the garden to determine the salad of the day. Some examples are:
Lettuce varieties: mâche, baby gem, romaine, arugula, deer’s tongue, frisée, endive, red endive, mizuna, baby beet leaves, watercress
Herbs: flat-leaf parsley, curly parsley, chives, chive blossoms, borage blossoms, cilantro, cilantro blossoms, chervil, mint, basil, purple basil, Thai basil
: tomatoes, cherry tomatoes, heirloom tomatoes, bell peppers, jalapeno chiles, celery, jicama, carrots, beets, fennel, corn, peas, green beans
Fruits: Granny Smith apples, Gala apples, peaches, apricots, raisins, dates, oranges, tangerines, Meyer lemons, limes
Nuts: walnuts, hazelnuts, pecans, pistachios, almonds, Marcona almonds, pine nuts

Click here to check out Oprah's new cookbook Food, Health, and Happiness.


Brussels Sprout, Hazelnut and Apple Salad

Curtis Stone’s Frisee and Apple Salad with Ale Vinaigrette and Rye Croutes

Jeanette’s Lightened-Up Caesar Salad