Salads, Vegetarian, Vegan, Appetizer

Grilled Zucchini & Chicory Salad
with Caramel Fennel Vinaigrette

I was not a big fan of fennels, it is a lil too strong for my taste but I needed a challenge recently so here I go.

I do like to create interesting vinaigrettes, because at the end of the day, they makes all the differences in a salad. You may kill a beautiful bunch of ingredients by using a tasteless sauce and you may make a single ingredient salad tossed with harmonic vinaigrette and everybody talks about it. This vinaigrette is that one and this salad also that salad…

The one everybody talks about for years 🙂

Grilled Zucchini & Chicory Salad with Caramel Fennel Vinaigrette

Course Salad, Appetizer
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author Kayra


For Salad

  • 150 gr / 1 piece Fennel shaved
  • 120 gr / 1 piece Red Chicory leaves
  • 200 gr Zucchini shaved
  • 150 Baby Jam leaves
  • 50 gr Asparagus 3 cm bias
  • 20 gr Parmesan optional
  • The vinaigrette
  • Salt & Pepper

For Caramel Fennel Vinaigrette

  • 150 gr Fennel julienne
  • 15 gr Brawn sugar
  • 5 gr Mustard
  • 10 ml Balsamic vinegar
  • 10 ml Olive oil
  • 70 ml Water
  • Salt & Pepper


For Caramel Vinaigrette

  1. Sauté julienne fennel with 5 ml of olive oil until it is caramelized.

  2. Add sugar and caramelize.

  3. Add mustard and bloom.

  4. Add half of the water and cook until very soft.

  5. Pure it in a blender and let it cool down.

  6. Once it is cold add the rest of the water (it might not need that much water, you will need to check), balsamic, salt & pepper start blending on low speed by adding the rest of the olive oil.

  7. Pure it in a blender and let it cool down.

  8. Adjust seasoning.

  9. Keep it in the refrigerator up to 3 days.

For The Salad

  1. Shave zucchini with a mandolin or knife 0.5cm thick.

  2. Brush with olive oil, sprinkle salt and pepper and grill (or bake) (I have used my toaster) both sides and lay down on a butter paper to cool down before making the salad.

  3. Shave fennel (keep some green leaves for garnish) and soak it in the ice bath together with chicory and baby gem leaves for 10 minutes for extra crunchiness.

  4. Wash, and spin baby gem, chicory and fennel shavings. If you do not have spinner pat dry.

  5. At the mean time in salted boiling water, blanch the asparagus and lift up and directly soak in the ice bath. This stops cooking process and helps you keep the vibrant green color.

  6. Mix, chicory, asparagus, fennel, baby gem, salt pepper and vinaigrette (keep some vinaigrette for top).

  7. Arrange the mix salad on a plate nicely, give some dept then arrange grilled zucchini on top of the salad.

  8. Drizzle some more vinaigrette on top.

  9. Garnish with fennel leaves and Parmesan (optional).


If you make this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appĂ©tit…


Leave a Reply

Your email address will not be published. Required fields are marked *