Wednesday, June 29, 2011

Fennel and carrot salad

Now I know that many of you out there have never eaten fennel. I just know. That's a shame and now we can remedy the situation. Fennel is popular in Italy, and it should be better known elsewhere.

Buy your very fresh carrots and fennel. Remove the stick-like ends of the fennel and the outermost layer. Cut the fennel in half. Now ideally you should julienne both carrots and fennel, for elegance. But barring this, you can very thinly slice both.

Mix 'em up and there you have it. Dress with excellent olive oil, salt and pepper, lemon or a bit of balsamic vinegar.

Raw carrots and fennel are also commonly found in pinzimonio, the Italian version of crudites.