Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.

　　

Ingredients

serves 4

　　2 tablespoons plus 1 teaspoon fresh lemon juice

　　1 tablespoon champagne vinegar

　　1/2 teaspoon coarse salt

　　Pinch of sugar

　　Freshly ground pepper

　　1/4 cup extra-virgin olive oil

　　1/4 pound baby or halved regular carrots, peeled into ribbons (about 2 1/2 cups)

　　1/2 medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise

　　1 medium shallot, halved lengthwise and thinly sliced

　　3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1 1/4 cups)

　　4 cups mâche

　　

Step 1

Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.

　　

Step 2

Make the salad: Toss carrots and fennel in a bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mâche; toss to combine. Divide salad among 4 serving plates.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.