From La Tartine Gourmande Cookbook by Bea Peltre
Ingredients:1/2 fennel bulb + fennel fronds
1 tablespoon chopped fresh parsley
sea salt and pepper
1/4 cup fresh lemon juice (about 1 large lemon)
1 garlic clove, minced
6 tablespoons olive oil
3-4 large carrots, peeled
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.