Tuesday, May 1, 2012

French Carrot and Fennel Salad

This salad is super easy and tasty - my favorite combination! I love the bright orange carrots paired with fennel for the ultimate crunchy salad. The garlic and lemon give the salad bold flavor, and the parsley and fennel fronds add a green, herb-y punch that pairs perfectly with the veggies.  The salad is best cold, and will keep in the fridge for several days, making it a great make-ahead lunchbox option.

French Carrot and Fennel Salad (adapted from La Tartine Gourmande Cookbook, via Steamy Kitchen)
Serves 4

1 bulb fennel
3 large carrots
1/4 cup olive oil, plus more as needed
Juice of 1 large lemon
1 heaping T minced fennel fronds (from the top of the fennel bulb)
1 heaping T minced fresh parsley
1 small garlic clove, minced 
Salt and pepper, to taste

1. Trim and core the fennel bulb and thinly slice either on a mandoline or by hand (I sliced mine 3/16" thick on a mandoline because I like some crunch, but you could also shave them thinner depending on your preference).  Trim, peel, and grate the carrots.  Place the veggies in a large bowl.
2. Combine the olive oil, lemon juice, fennel fronds, parsley, minced garlic, salt, and pepper in a jar with a tightly fitting lid.  Screw on the lid and shake until well combined.  Taste and adjust for seasoning.
3. Pour the dressing over the veggies and toss to combine.  If the salad looks a bit dry, add more oil and toss to combine.  Taste and adjust for seasoning.  
4. Chill well before serving.

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