0/5
(0 Votes)
Ingredients
- 1 fennel bulb
- 5 med carrots
- 2 lg beets trimmed and peeled
- 2 tsp fennel seeds
- 1/4 c fresh orange juice
- 2 tbsp sherry vinegar
- 2 tsp fresh lemon juice
- 1 shallot, halved and very thinly sliced
- coarse salt
- 1/4 c + 2 tbsp olive oil
Preparation
Step 1
Quarter the fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline. Cover with a damp paper towel in a glass dish.
Grate carrots then beets on large holes of box grater. Arrange side by side with the fennel. Keep covered with a damp paper towel and wrap with plastic wrap. Refrigerate until ready to use.
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 tsp salt. Gradually whisk in oil.
Toss fennel, beets and carrots with vinaigrette in a large bowl. Serve immediately.
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