Ingredients
- 1 fennel bulb, trimmed
- 5 medium carrots
- 2 large beets, trimmed and peeled
- 1 fennel bulb, trimmed
- 5 medium carrots
- 2 large beets, trimmed and peeled
- 2 teaspoon fennel seeds
- 1/4 cup fresh orange juice
- 2 tablespoon sherry vinegar
- 2 teaspoon fresh lemon juice
- 1 teaspoon shallot, halved and very thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Preparation
Baking Directions:
Make the salad: Quarter fennel bulb lengthwise, and cut out core.
Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife.
Cover with a damp paper towel in a glass dish.
Grate carrots, then beets, on the large holes of a box grater.
Arrange side by side with fennel.
Keep covered with damp paper towel, and wrap with plastic wrap.
Refrigerate until ready to use.
Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute.
Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt.
Gradually whisk in oil.
Toss fennel, beets, and carrots with vinai¬grette in a large bowl.
Serve immediately.