French Carrot Fennel Salad
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 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.
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