- TORONTO, ON (M5H2M3)
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Total Time:
15 minutes(Cooking)Servings:
4
Ingredients
| 1/2 bulb | fennel + fennel fronds |
| 1 tbsp | fresh parsley, chopped |
| sea salt | |
| pepper | |
| 1/4 cup | lemon juice (about 1 large lemon), freshly squeezed |
| 1 clove | garlic, minced |
| 6 tbsp | olive oil |
| 3-4 large | carrots, peeled |
Preparation
- Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic 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, fennel bulb with the dressing.
Available sales for ingredients
-
Fennel
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