4 (10)


Spring vegetable salad with l'Arpege's aigre-doux

Spring vegetable salad with l'Arpege's aigre-doux
Francine Orr / Los Angeles Times

We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard's Michelin three-star restaurant l'Arpege in ... Read more

Total time: 35 minutes | Serves 4
  • 3 tablespoons honey
  • 3 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 4 to 6 small, slim carrots
  • 1/2 cup shelled green peas
  • 1 head fennel
  • 8 radishes
  • 2 heads Belgian endive
  • Salt and freshly ground pepper
  • 2 tablespoons minced chives

Step 1In a small bowl, blend the honey, white wine vinegar and lemon juice with an immersion blender. With the blender running, slowly add the olive and vegetable oils, blending until you have a smooth sauce with a consistency somewhere between heavy cream and loose mayonnaise. You will have more dressing than required for the recipe; the remainder will keep tightly covered in the refrigerator for several days (just blend briefly before using it).

Step 2Cook the whole peeled carrots in a large pot of rapidly boiling, generously salted water until just tender-crisp, about 4 minutes. Refresh in an ice bath to stop cooking, pat dry and, if they are big enough, cut them into lengthwise quarters. Cook the peas in the same pot of water, refresh in an ice bath and pat dry.

Step 3Quarter the fennel, cut out the solid core and slice it lengthwise as thin as you can. Collect it in a large work bowl. Slice the radishes as thin as you can crosswise and add them to the work bowl. Quarter the heads of endive lengthwise, cut out the solid core and cut the leaves into thin strips. Add to the work bowl and set aside.

Step 4When ready to serve, blend the dressing briefly to recover the consistency. Spoon a generous tablespoon of the sauce in the center of a salad plate and use the back of the spoon to carefully spread it in a circle. Lightly season the shaved vegetables with salt and pepper and arrange over the top of the dressing in an attractive pattern (this must be done at the last minute or the salt will soften the vegetables).

Step 5Drizzle a half-teaspoon or so of dressing over the shaved vegetables and arrange the carrots and peas over the top. Sprinkle with minced chives and serve immediately.


Tartines a la perse (Persian toasts)
Tartines a la perse (Persian toasts)

Red Fish Grill's crab cakes
Red Fish Grill's crab cakes

Sauce mignonette
Sauce mignonette

Zucchini tea bread with cinnamon and nutmeg
Zucchini tea bread with cinnamon and nutmeg

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Bean salad with celery leaf pesto
Tricolore with Parmigiano-Reggiano and anchovy dressing
Tomato salad
Summer Spinach Salad