Fennel Salad With Tarragon-Mint Chimichurri

Submitted bydkranker onThu, 01/17/2008 - 12:22

From Chef Ben for Brooklyn Food Group, brooklynfoodgroup.blogspot.com

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste

For the salad:
½ head fennel, thinly sliced or shaved with a mandoline
½ cup red seedless grapes, cut in half lengthwise
1 orange, peeled and separated into segments

Combine all ingredients for the chimichurri and then set aside. Toss the salad ingredients with the chimichurri a few minutes before serving.