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.