Romaine, Fennel, and Clementine Salad with Tarragon Vinaigrette

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our version, we have added fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments.


1/4 cup slivered almonds
4 green onions, chopped (white and green leaves)
1/2 cup fennel bulb, thinly sliced (optional but nice)

1 medium head romaine lettuce, washed, dried, and cut into bite sized pieces (or salad mix of your choice)
1 cup fresh clementine segments, removing any white fibrous parts

1 tablespoon sugar
1/2 teaspoon tarragon, dried
1/3 cup vegetable oil
1/8 teaspoon Tabasco sauce
1/4 cup white tarragon vinegar
1 egg yolk
Salt and pepper to taste


Toast almonds in skillet over low heat, shaking constantly, until golden brown (about 5 minutes). Set aside.

Place salad greens, green onions, fennel, and clementine segments in large mixing bowl.

For the dressing, place all ingredients in blender and process until creamy and emulsified.

Pour enough salad dressing over salad greens to lightly coat lettuce greens and toss gently. Plate on chilled salad plates and garnish with toasted almonds. Store any remaining dressing in refrigerator.

YIELD: Serves 4