![Fennel and carrot salad](https://www.allysongofton.co.nz/content/recipes/2902.jpg?width=320&height=479&fit=bounds)
This salad is ideal to serve in winter and makes a great change to the more usual potato or pasta salads.
Ingredients
- 2 fennel bulbs
- 3 large carrots, peeled and finely sliced
- 130 gram bag rocket leaves
- Garlic dressing
- ½ cup oil, olive is nice here
- 2 tablespoons chopped fennel tips
- 2 teaspoons minced garlic
- grated rind and juice of 1 lemon
Method
- Cut the tips off the fennel bulbs and set aside to use in the dressing. Slice the fennel bulbs finely and place in a bowl with the carrot slices.
- Pour over the dressing, toss to combine and allow to stand for 5 minutes for the flavours to begin to merge. Toss through rocket just before serving.
- Dressing
- Combine all ingredients in a lidded jar. Seal and shake well to mix.
Cooks Tips
- If you do not have enough fennel tips left from the whole fennel, use 1 teaspoon dried dill. Make the dressing about 15 minutes in advance of using to allow the dried dill to reconstitute and the flavour to come out.
Variations:
- Sprinkle over ½ cup of roasted pistachio nuts, almonds and cashew nuts just before serving.
- In spring, use baby carrots. Allow about 600 grams and cut the fennel bulb lengthwise into small wedges so it looks good with the whole baby carrots.
- In place of rocket leaves, use mesclun salad leaves.
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