I’ve known Béa, author of La Tartine Gourmande blog, ever since I first started blogging. The first time I saw her blog, I was just blown away – every photo made me daydream that I was on some kind of gorgeous picnic in heaven! (they do have picnics in heaven right?!)
All these years of corresponding with Béa via email, blog, twitter and facebook, it was only last year that I finally got to meet her in person. We were both in London to speak at Food Blogger Connect – Béa brought her family along and I got to squeeze the baby toes of sleeping Lulu. Sweetness!
Béa just came out with her book, La Tartine Gourmande Cookbook and it’s every bit of picnic in heaven as her blog. There are so many fresh and healthy recipes that I want to try: Beet and Quinoa Tabouli, Potato Nests with Gingered Crab and Crustless mini Quiches, just to name a few. All the recipes are gluten-free.
The dish I chose to make first is crazy simple – French Carrot Salad is grated carrot tossed with lemon juice and olive oil. I’ve added fresh shaved fennel from my garden and plucked a few fennel fronds to add to the salad.
It’s absolutely refreshing. Picnic in heaven food.
French Carrot Fennel Salad
Fennel in my garden:
Have a taste of the fennel fronds (the green stuff) and it’s amazing – AH-MAZE-ING raw in salads. Don’t throw it away! In fact, I grown the fennel in the garden specifically for the fronds. Every time I make salad, I just pinch one little stem off and mince for the salad.
The bulb, shaved and added to a salad gives an nice crunch and light anise flavor.
Slice the bulbs very thinly – I used a mandoline, but feel free to just use a sharp chef’s knife.
Whisk together the dressing ingredients – lemon juice, salt, pepper, olive oil, fresh parsley and a few pinches of fennel fronds.
Toss with grated carrots and fennel bulb.
French Carrot Fennel Salad
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 clove garlic, minced
- 6 tablespoons olive oil
- 3-4 large carrots, peeled
Instructions
- 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.
- 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).
- Toss together the carrots, fennel bulb with the dressing.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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What a colourful looking salad… best it tastes delicious!
It’s always the simple things in life that tend to surprise us 🙂
The hardest part of this easy recipe was finding a decent fennel bulb to use. Although, I personally liked the taste of this salad, I was really interested in the fact that it fell into the raw/live category that has caught my interest lately. Thanks, Jaden, for considering different types of foods to include in your blog.
WOW! Amazing post, I always appreciate these kind of posts. I hope people will be able to understand value of these kind of posts. Cheers!
I love fennel and plan on planting some in the garden this year, after the snow melts LOL. I am gluten free, sugar free vegan so I look for the recipes that do not have flesh of course. Your pictures are great. I wish I could send you a picture of what I was preparing for our breakfast in the years before my husband died. (Don’t worry, it was not the veggies and flowers that killed him) I will look for more vegetarian . gluten free recipes in the future. Joni
Yummy! I am yet to taste fennel. THis is a great recipe for starters 🙂
So colorful, just like the coming Spring.
OMG this salad looks TO DIE FOR and best of all even a non cook like me could make this for a dinner party and look like I know what im doing. I agree with Sarah what a way to welcome spring 🙂
Maybe I will cook it!
I remember that day in London 🙂 In fact, I think I might have taken that picture of you two, no? 😉
Jaden, you are so right about comparing everything Bea makes to a picnic in heaven! I tried the beet and quinoa tabboule and it is absolutely delicious!
This looks fantastic! I love shredded carrot salads, and this one looks simple and delicious…plus, I love any excuse to break out my new mandoline! 🙂 I’m definitely going to add this to my lunch rotation for the week!
This looks SO refreshing and simple. Given the lovely weather in LA right now, this salad seems like the perfect way to welcome spring!