Browsing Tag

salad dressing


Easy Entertaining Menu: Tropical Fennel Salad with a Dijon Mustard Grilled Trout and Green Beans

tropical fennel salad with green apple and ginger

tropical fennel salad with green apple and ginger

This post was initially about a salad recipe. As I wrote it, the recipes of the dinner I cooked last night became a part of the story. This is a simple menu that you could serve when you have friends over. It is based on taste, lots of good taste. But what I like the most is that you will not pass all night on the kitchen. The ingredients are available at any grocery store. I find everything at the village; we stayed at the ski cottage this weekend. This makes it the ideal menu for stress-free entertaining.

Tropical Fennel Salad recipe

I ate the tropical fennel salad a few times this year. Every time, I adored it. It will become my signature salad for potlucks. You have to try it. I never meet anyone who did not like it. The recipe is from Élie Benchetrit, who hosts the cooking segment on On Est Ensemble. This is Web TV show where I host a design segment. Élie’s take on recipes is that recipes are meant to be shared. Therefore, I translate it for you.

Ingredients for the salad:

  • 2 fennel bulbs, shaved paper thin with a mandoline (otherwise, sliced it as thin as you can)
  • 1 Granny Smith Apple, peeled and sliced
  • 1 not too ripe Mango, peeled and sliced
  • 10 basil leaves to decorate and add taste

Ingredients for the vinaigrette:

  • 1 tablespoon of freshly grated ginger
  • Juice of 2 limes
  • 1 tablespoon of honey
  • 1 French shallot, minced
  • 5 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • Freshly ground pepper


  1. Put in a bowl or a large service platter, the sliced fennel, apple and mango.
  2. Whisk in a bowl all the ingredients to make the vinaigrette.
  3. Pour the vinaigrette over the salad. Mix. Cover with a plastic wrap and let it rest in the fridge for 30 minutes.
  4. Before serving, top with the basil leaves.

The salad looks more appetizing with a green herb. One time, I forgot to buy fresh basil. I improvised and minced the thin fennel foliage instead. The taste was incredible, even without the basil. You can also minced both the fennel foliage and the basil leaves, like I did on my photo.

A Main Course in less than 20 minutes

The resting period of the salad gives you plenty of time to make the rest of your meal. I grilled a rainbow trout fillet that I served with boiled green beans. I add small pieces of butter on top the green beans, a dash of sea salt and pepper when I plate my dishes. You can do that directly on each plate.

I paired the meal with Les Jamelles Sauvignon Blanc, an affordable white wine that goes well with fish, citrus dishes and mixed salads. A good pairing tip is to match the tasting notes of the wine with ingredients from your meal. The Sauvignon Blanc from Les Jamelles displays fresh aromas of fruit passion, limes and blackcurrants.

My Dijon Mustard Grilled Trout recipe

My recipe for the the trout is super simple. I use the same recipe for salmon on the BBQ. Brush olive oil (about 1 tablespoon) on the skinless side of a fish fillet. Then, I spread Dijon mustard. Add a little bit of sea salt and freshly ground pepper. Grill in a pan at medium heat for 3 to 4 minutes. While the fish is cooking, I spread Dijon mustard on the skin side. Return and cook for 1 to 2 minutes. Check it as you do not wish to overcook your fish. The aim is that the fish is not fully cooked at the center. The heat will cook it after you remove it from the pan.

FOOD + DRINK FOOD presentation RECIPES + menus

Discover the dishes that you can do with a sushi ginger dressing

September 2007 edition of Canadian House & Home magazine

Thanks to Liberty Post, I visited the video section of Canadian House & Home Magazine.

One food video caught my attention. It shows the multiple usages for a simple sushi ginger dressing. You can use it to marinate firm fish, to enhance the taste of a BBQ salmon or as vinaigrette.

There are a few cooking tricks to know. What is practical is that the video explains the dos and the don’ts. Watch the Sushi-Ginger Dressing video to learn how to create a tasty dish in a few minutes.

More recipes for entertaining

Since many of you are without the September 2007 issue of Canadian House & Home, I took the liberty of publishing the recipe. The magazine edition showcased finger food recipes. Three that I recommend for entertaining are the Gingery Asian Nachos, the Ricotta Pancakes with Smoked Salmon Gremolata and the Spiced Lamb Meatballs in Saffron Almond Sauce.

If you like Canadian House & Home, you can subscribe to a print subscription, a digital only edition or the print and digital version. Having access all the time to the digital version is handy. As a bonus if you opt for the print and digital subscription, you will get access to the September 2007 issue. And the digital edition arrives before the print magazine is delivered in my mail box.

Sushi-Ginger Dressing by Food Editor Jennifer Low


  • 1/3 cup rice wine vinegar
  • 3 stalks green onion, white parts only
  • 2 Tbsp coarsely chopped sushi ginger
  • 2 Tsp mirin (Japanese cooking wine)
  • 1/2 Tsp sugar
  • 1/4 Tsp dried thyme (or ½ teaspoon of finely chopped fresh thyme)
  • 1/4 Tsp salt
  • 1 Tbsp canola or corn oil (or any mild vegetable oil)

How to prepare:

  • Make all ingredients except the vegetable oil in a small food processor and purée.
  • Stir in manually the vegetable oil. IMPORTANT: At this stage, do not use the food processor because you will produce a creamy texture and we do not want that.

Watch: Sushi-Ginger Dressing video on Canadian House & Home
Buy online the back issue: Canadian House & Home, September 2007 edition – Recipe by Food Editor Jennifer Low