Carrot-Fennel Salad with Ginger-Horseradish Dressing

For the Salad

• 12 carrots, peeled, cut in thirds, julienned
• 2 fennel bulbs, trimmed, halved, julienned
• 1/4 cup fennel fronds, chopped

For the Dressing

• 1/2 cup sesame oil
• 2 tablespoons rice vinegar, unseasoned
• Juice of 1 fresh lime
• 1 inch piece of fresh ginger, peeled, minced
• 1 tablespoon prepared horseradish
• 1 teaspoon Sambal Olek
• 1 teaspoon salt

1. Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.
2. Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor "brighter"; more Sambal Olek will, of course, set your hair on fire.
3. Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.