Daily Recipe: Carrot and Fennel Salad
We’ve been anxiously waiting for the arrival of the carrot. A cool weather crop, we have known that they would be ready any day now, giving us good reason to celebrate. It’s hard to get better than a fresh carrot, picked and delivered fresh from Johnson’s Backyard Garden.
Carrots can be used in a variety of ways. Roast them, toss them in with a mixed green salad, or even throw them in a muffin or bread, adding moisture and a boost of nutrition.
Today we wanted to keep it simple. To properly feature all that is delicious about this cool weather vegetable, we bring you a carrot and fennel salad.
This recipe, featuring two of our favorite vegetables, is simple to make, requires few ingredients and is so light and fresh, you can eat the entire bowl of it yourself and not feel the slightest bit guilty.
Fennel, unlike carrots, aren’t a commonly used vegetable. You can use both the bulb and the fennel fronds (the lovely green stuff) in the salad. The bulb, sliced thinly, adds a nice crunch and light anise flavor. This salad, like the other recipes featured this week, would be great addition to your typical Thanksgiving spread.
Carrot and Fennel Salad
From Steamy Kitchen
- 1/2 fennel bulb+fennel fronds
- 1 tbsp fresh parsley
- garlic salt and fresh ground pepper
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 6 tablespoons olive oil
- 2 bunches carrots
Dice up 1 tbsp worth of fennel fronds. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic salt 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 and fennel bulb with the dressing. Eat to your heart’s content.