Fennel & Carrot Salad

Name: Fennel & Carrot Salad
Yield: 4 servings
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

Serves 4

Recipe adapted from: Market Cooking , by David Tanis

carrots fennel tender greens

Method

1
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!

From the farm's kitchen

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