Leonardo’s Notebook Salad

Salads are a great way to begin or end a meal and this one from Chefs Mark Gaier and Clark Frasier is one of the best. Using a variety of vegetables and herbs for texture and flavor, it’s simple to prepare but will impress guests every time (and it’ll be a welcome respite from all the rich food of the holiday season).


Servings: 2


for the salad
  • 3 ounces (12 leaves) baby heirloom lettuce
  • 1 ounces radicchio, chiffonade
  • 6 mint leaves, fine chiffonade
  • 1 ounce marinated fennel (recipe follows)
  • 1 ounce herb vinaigrette
  • 8 winter radishes, sliced thinly using a mandolin
  • salt & pepper to taste
for the vinaigrette
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon spearmint, chopped
  • 1 teaspoon thyme, chopped
  • 3/4 cup extra virgin olive oil
  • 1/4 cup Champagne vinegar
  • Salt and pepper, to taste
for the marinated fennel
  • 2 fennel bulbs
  • 3 cloves garlic
  • 3 Meyer lemons, juiced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste


for the vinaigrette
  1. Combine ingredients in a bowl and whisk together. Set aside.
for the fennel
  1. Split and core the fennel and slice very thin. Place in bowl.
  2. Mince garlic and add to the fennel. Add lemon juice, oil and season with salt and pepper. Set aside.
to assemble
  1. Place lettuces, radicchio, mint, marinated fennel and radishes in a stainless mixing bowl.
  2. Add reserved vinaigrette and gently toss to coat ingredients. Season with salt and pepper to taste.
  3. Transfer the salad to plates and top with remaining bits of fennel and radishes around plate.

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