Inspired by the beloved salad once served at the Magic Pan creperies of the 1980s, this refreshed version brings brighter flavor and more texture. Crisp romaine, fragrant fennel, and sweet seedless clementines create a lively contrast, while a classic tarragon dressing ties everything together. It’s simple, elegant, and surprisingly nostalgic.
INGREDIENTS:
Salad
1/3 cup slivered almonds
4 green onions, chopped (white and green parts)
1/2 cup fennel bulb, thinly sliced (optional but highly recommended)
1 medium head romaine lettuce, washed, dried, and cut into bite-sized pieces (or your preferred salad mix)
1 cup fresh clementine segments, membranes removed if fibrous
Dressing
1 tablespoon sugar
1/2 teaspoon dried tarragon
1/3 cup vegetable oil
1/8 teaspoon Tabasco sauce
1/4 cup white tarragon vinegar
1 egg yolk
Salt and pepper to taste
METHOD:
Place slivered almonds in a dry skillet over low heat. Cook, shaking often, until golden and fragrant, about 5 minutes. Transfer to a plate to cool.
In a large bowl, combine romaine, green onions, fennel, and clementine segments.
Add sugar, tarragon, vegetable oil, Tabasco, tarragon vinegar, egg yolk, salt, and pepper to a blender. Process until smooth and creamy.
Drizzle enough dressing over the salad to lightly coat the greens. Toss gently and divide among chilled plates. Finish with a sprinkle of toasted almonds.
Refrigerate any extra dressing.
YIELD: Serves 4
