Garden Fennel Carrot Salad
Garden harvested Fennel bulbs, carrot roots and sour cherries made into the best ‘garden’ salad ever.
Servings 2 servings
Equipment
- Cutting board and knife
- Vegetable peeler
Ingredients
- 2 cups Fennel
- 2 cups Carrots
- 2 tbsp Fresh Parsley
- 1 tsp Salt or to taste
- 1 Garlic clove
- 2 tbsp Sesame Seeds
- 1 tbsp Lemon Juice
- 1 tbsp Olive oil
- 2 tbsp Dried sour cherries
Instructions
- Chop the fennel bulb into thin slivers, saving a few fronds for garnish.
- Peel and slice the carrots in the same size slivers as the fennel.
- In the bottom of a medium size mixing bowl, whisk the lemon juice, olive oil and crushed garlic.
- Add the fennel and carrots to the bowl and toss to coat the vegetables.
- Add roughly chopped parsley, sesame seeds, salt and cherries and lightly toss again.
- Portion the salad into two bowls, place fennel fronds on top and serve.