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.