Fennel Salad – Kitchen Alchemy
These summer salads amplify the bounty of seasonal produce with intensely flavored dressings that are easy to make. Simple is anything but boring when
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Ingredients
- 120g (½ cup) Shallots, Peeled and Fine Diced
- 240g (1 cup) Red Wine
- 240g (1 cup) Red Wine Vinegar
- 5g (1 tbsp) Salt
- 15g (⅓ cup) Tarragon, Picked and Thinly Sliced
- 15g (⅓ cup) Basil, Picked and Thinly Sliced
- 15g (⅓ cup) Oregano, Picked and Thinly Sliced
- 360g (1 ½ cups) Neutral Flavored Oil
- 16g (1 tbsp) Soy Lecithin Powder
- 2.7g (½ tsp) Polysorbate 80
- 27g (2 tbsp) Acacia Gum
- 0.5g (⅛ tsp) Perfected Xanthan Gum
- 5.4g (1 tbsp) 210s
- 2.2g (½ tsp) Perfected Guar Gum
- 240g (8 oz) Arugula, Frise, or Mizuna
- 2 Fennel bulb, Stalks and Core Removed
- Parmesan Cheese, Shaved
- 4-5 per Salad or More to Taste
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