Mache with fennel, carrot, and orange

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

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 mache

• 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.
• 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 mache; toss to combine. Divide salad among 4 serving plates.

SERVES 4