Carrot and fennel salad
Standing in front of the vegetable drawers in my refrigerator devoid of any leafy greens, I spotted a fresh big bunch of carrots and some fennel bulbs with the greens still attached. Along with a bunch of parsley, the veggies looked promising.
As I contemplated using a grater for the carrots and fennel risking the skin on my fingers, I decided to try the food processor with the grater disk. Even though I have had this type of machine in my kitchen for decades, it is still sort of an occasional thrill to grate a whole bunch of carrots in seconds.
This salad is very light with a good mix of flavors.
Servings: 4
Ingredients
- 1 bunch carrots, grated (I wash them but don’t believe in peeling them)
- 2 fennel bulbs, halved, cored, and grated
- 4 tablespoons chopped fresh parsley
- Vinaigrette of choice plus some fresh lemon juice
- Salt and freshly ground black pepper to taste
Directions
- Mix the grated carrots, fennel, and parsley in a salad bowl.
- Toss with vinaigrette. I use 1/2 shallot minced, 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, 1 tablespoon sherry vinegar, and 5 1/2 tablespoons of olive oil seasoned with salt and pepper but a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon.
- Season the salad to taste and enjoy.
Nutrition information (per serving)
- Calories: 123
- Total fat: 9 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 146 mg
- Total carbohydrate: 10 g
- Dietary fiber: 3 g
- Protein: 1 g