Fennel & Carrot Salad

Recipe adapted from:  Market Cooking, by David Tanis


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


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!