Prepare to transform your salad game with a dish that's not just a side, but a star! This Fennel and Carrot Salad is a symphony of textures and flavors that will tantalize your taste buds and revolutionize your perception of what a simple salad can be. With its vibrant colors, crisp crunch, and zesty dressing, this recipe is about to become your new obsession – promising a delightful culinary experience that's both nutritious and irresistibly delicious.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 large fennel bulb, thinly sliced
- 2 large carrots, grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the fennel bulb under cold water to remove any dirt or debris. Pat it dry with a clean kitchen towel.
- Using a sharp knife, carefully remove the stalks and fronds from the fennel bulb. Set the fronds aside for garnish if desired. Cut the bulb in half lengthwise, then thinly slice each half into half-moon shapes. Aim for slices about 1/8 inch thick for the best texture.
- Next, take the two large carrots and peel them using a vegetable peeler. Once peeled, grate the carrots using a box grater or a food processor with a grating attachment. You should have about 2 cups of grated carrots.
- In a large mixing bowl, combine the sliced fennel and grated carrots. Toss them gently to mix the vegetables evenly.
- In a small bowl, whisk together the olive oil and lemon juice until well combined. This will serve as your dressing.
- Pour the olive oil and lemon juice mixture over the fennel and carrot salad. Season with salt and pepper to taste. Toss the salad again to ensure all the vegetables are evenly coated with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This also helps the fennel soften slightly.
- If you reserved the fennel fronds, chop them roughly and sprinkle them over the salad as a garnish before serving.
- Serve the fennel and carrot salad immediately, or refrigerate it for up to an hour before serving to enhance the flavors. Enjoy your fresh and vibrant salad!
Tips
- Slice Technique: When cutting fennel, use a sharp knife and aim for uniformly thin, translucent slices to ensure even flavor distribution and an elegant presentation.
- Freshness Matters: Choose a firm fennel bulb with bright green fronds and crisp carrots for the best texture and flavor.
- Dressing Hack: Let the salad sit for 5-10 minutes after dressing to allow the flavors to meld and the fennel to slightly soften.
- Optional Enhancements: Consider adding toasted nuts like almonds or pine nuts for extra crunch, or sprinkle some fresh herbs like parsley or dill for added complexity.
- Make-Ahead Tip: This salad can be prepared up to an hour in advance and refrigerated, which actually helps intensify the flavors.
- Serving Suggestion: For a complete meal, pair this salad with grilled fish or as a fresh side to roasted chicken.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
