SPIKY ARUGULA leaves, fleshy artichoke hearts, white crescents of fennel and curls of shaved Parmesan form a graceful composition that bears all the hallmarks of a classically constructed French salad. A cross between a simple green salad and a salade composée—the term reserved for a salad with enough hearty, non-lettuce elements to function as a main course—this recipe makes a light meal when bolstered with bread and cheese. Or it can be a side dish for anything from a simple omelet to a steak.

For the vinaigrette, a riff on one served at his Manhattan restaurant, Le Bernardin, Mr. Ripert lets minced shallots soak in Sherry vinegar until their bracing bite mellows and their sweetness comes to the fore. Then he whisks in two different oils. A measure of canola oil, Mr. Ripert explained, prevents olive oil's perfume from overpowering everything else. "If you do a dressing with an olive oil that is too strong, you hide the other ingredients," Mr. Ripert explained. "Mixing it in this way is a more gentle approach."

Though easy to prepare, a salad like this one nevertheless demands finesse. The fennel should be sliced thin—no more than an eighth of an inch. Sprinklings of salt and lemon juice tenderize it slightly. The arugula must be selected and handled with care, so that not a single leaf is wilted or bruised. Toss the leaves in a big bowl so they have enough space to move about freely, and use your hands, not tongs; it's gentler on the greens. "You want to roll the salad," Mr. Ripert said, "lifting it up and moving it around the bowl."

A wonderful way to eat as the cold weather sets in and the range of available produce starts to narrow, this salad takes advantage of late-season fennel and arugula. Grassy artichoke hearts provide a hint of preserved sunshine. It's the kind of thing Mr. Ripert likes to serve his family on Sunday evenings alongside roast chicken. "Sometimes I pour some of the chicken's juices over this dish, too," said Mr. Ripert. It's not every salad that has the substance to stand up to such a rich and savory final flourish.

Chef: Eric Ripert

His Restaurants: Le Bernardin in Manhattan, Blue in Grand Cayman, Westend Bistro in Washington, D.C., and 10 Arts Bistro in Philadelphia

What He's Known For: Haute treatment of pristine cuts of fish. French technique applied to international ingredients. Zen-like mastery of media and restaurant empires.

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