Fennel Carpaccio with Walnut Oil   

Name: Fennel Carpaccio with Walnut Oil
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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; 1 bulb fennel; 1 plum tomato, cored and diced; Fleur de sel

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Preparation 15 MIN

Chilling 1 H
Servings 4

Ingredients
Preparation

Ingredients

Vinaigrette

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

1 bulb  fennel
1 plum tomato, cored and diced
Fleur de sel

Preparation

Vinaigrette

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.