Carrot Fennel Salad

March 3, 2008

Carrot Fennel Salad

Sara Jones, Tucson CSA

This recipe uses the same long thin strips of fennel, carrot
and green onion used in the recipe above, but is served raw
as a salad. Serve the mixture alone, or over spinach or
spring mix for a more substantial dish.

2-3 carrots, sliced into thin strips (or grated)

1 head fennel, any woody core removed, sliced into thin
strips (use leafy fennel fronds for garnish if desired)

3 green onions, sliced lengthwise into thin strips
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 apple, sliced thinly
Salt and pepper to taste

Mix vegetables together in a bowl. In a separate bowl,
whisk together oil, vinegar, orange juice and Dijon
mustard. Pour over vegetables and toss well to coat.

Season with salt and pepper. Let sit for at least 30
minutes. Garnish with apple slices right before serving

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