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Fennel Remoulade

A crisp fennel and shallot salad dressed in a homemade chili and chive mayonnaise, garnished with fresh chervil.

VegetarianHealthyFennelSaladMayonnaise

Estimated Nutrition

Per Serving Total
Calories 860.3 kcals 1720.5 kcals
Carbohydrates 6.2 grams 12.4 grams
Fat 94.1 grams 188.2 grams
Protein 2.9 grams 5.8 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
White Wine Vinegar
About 1 tsp
5
ml
Dijon Mustard
About 1 tsp
Dairy
1
piece
Egg Yolk
Free-range
Fruits
0.5
piece
Lemon
Juice only
Liquids
50
ml
Water
Hot
NutsSeeds
0.5
tsp
Chilli Flakes
Dried
1
tsp
Chives
Fresh, chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tbsp
Parsley
Chopped
1
leaf
Chervil
For garnish
OilsFats
200
ml
Vegetable Oil
Vegetables
0.75
bulb
Fennel
Finely sliced
0.5
piece
Banana Shallot
Finely sliced

Steps

  • Blend egg yolk, vinegar, mustard, chilli flakes, chives, and 50ml hot water in a food processor.
  • Gradually pour 200ml vegetable oil into the running processor in a constant stream.
  • Season the thick mayonnaise with salt and black pepper.
  • Mix sliced fennel, shallot, parsley, and lemon juice in a large bowl.
  • Incorporate the mayonnaise into the vegetable mixture and adjust seasoning to taste.
  • Spoon the remoulade onto a plate and garnish with chervil.