- 7 teaspoons freshly squeezed 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
- 1/2 medium fennel bulb, 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
- 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 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.