Chinese•healthy
French Carrot Fennel Salad
From La Tartine Gourmande Cookbook by Bea Peltre
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1/2 fennel bulb + fennel fronds
- 1 tbsp chopped fresh parsley
- sea salt and pepper
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 6 tbsp olive oil
- 3-4 large carrots, peeled
Instructions
- 1
Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic and olive oil. Set aside.
- 2
Use the large holes of the box grater to grate the carrots. Use a mandoline to shave the fennel bulb (or slice very thinly with chef's knife).
- 3
Toss together the carrots, fennel bulb with the dressing.