Fennel Remoulade

A crisp fennel and shallot salad dressed in a homemade chili and chive mayonnaise, garnished with fresh chervil.

Vegetarian Healthy Fennel Salad Mayonnaise

Estimated Nutrition

Calories

860.3

kcal / serving

1720.5 kcal total

Carbs

6.2g

per serving

12.4 g total

Fat

94.1g

per serving

188.2 g total

Protein

2.9g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

About 1 tsp

Dijon Mustard

About 1 tsp

Dairy

piece

Egg Yolk

Free-range

Fruits

0.5

piece

Lemon

Juice only

Liquids

Water

Hot

NutsSeeds

0.5

tsp

Chili Flakes

Dried

tsp

Chive

Fresh, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Chopped

leaf

Chervil

For garnish

OilsFats

200

Vegetable Oil

Vegetables

0.75

bulb

Fennel

Finely sliced

0.5

piece

Banana Shallot

Finely sliced

Method

Gradually pour 200ml vegetable oil into the running processor in a constant stream.

Spoon the remoulade onto a plate and garnish with chervil.

Incorporate the mayonnaise into the vegetable mixture and adjust seasoning to taste.

Mix sliced fennel, shallot, parsley, and lemon juice in a large bowl.

Blend egg yolk, vinegar, mustard, chilli flakes, chives, and 50ml hot water in a food processor.

Season the thick mayonnaise with salt and black pepper.