Shaved Carrot And Fennel Salad With Honey Vinaigrette Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

FENNEL & CARROT SALAD

Steps:

• Add the fennel, carrot, onion, and walnuts to a mixing bowl. In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

CARROTS WITH RAISIN-FENNEL VINAIGRETTE

Steps:

• Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
• Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
• Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams

SHAVED CARROT, FENNEL, AND TANGERINE SALAD

Steps:

• Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
• Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
• Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
• Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.