in Recipes

Fennel – Carrot – Salad

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Ingredients for 4 servings:

  • 2 bulbs of fennel
  • 1 bag of salad mix (herbs – peppers)
  • 3 tbsp water
  • 3 tbsp oil (sunflower oil)
  • some parsley, chopped
  • 2 caraway sticks
  • 4 carrots
  • possibly sunflower seeds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim, wash, and slice the fennel bulbs. Trim, wash, peel, and slice the carrots into thin strips. Mix the salad with water, sunflower oil, and parsley. Halve the caraway stalks crosswise and serve with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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