Fennel & Carrot Salad
Recipe adapted from: Market Cooking, by David Tanis
Ingredients
1 garlic clove, smashed to a paste with a little salt
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
salt and pepper
1/4 cup olive oil
all the fennel bulbs in your box, tops trimmed off and thinly sliced, about one large or two small
3 carrots, trimmed and thinly sliced
a chunk of parmesan, for shaving
flat leaf parsley, cleaned and roughly chopped (optional)
a bit of salad mix from your box, or a few leaves of lettuce or arugula
Instructions
Put the garlic in a small bowl and add the lemon zest and juice and a little pepper. Whisk in the olive oil. Put the fennel and carrots in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently. With a vegetable peeler, shave curls of parmesan over the salad. Garnish with a bit of arugula, salad mix or torn lettuce leaves and the parsley if using. Drizzle with the remaining dressing. Note: dress the salad right before serving, otherwise it will wilt quickly and get soggy!
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