Carrot-Fennel Salad with Ginger-Horseradish Dressing

By • March 29, 2011 9 Comments



Author Notes: The sweetness of the fennel combines its crunch with that of carrots, the fresh ginger and horseradish in the dressing for a flavor best described as *bright*!boulangere

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Serves 6

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.

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