Recipe courtesy of James Mazzio

Fennel,Carrot and Mache Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
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Ingredients

Directions

  1. Using a peeler, remove the skin from the carrots and discard, then continue to peel the carrots until you are left with a pile of long thin slices. Cut the fennel bulb in half and remove the core from the inside. Shave the fennel as thinly as possible. In a separate bowl, mix together the lemon juice and extra virgin olive oil, season with salt and pepper. Dress the fennel and carrots with some of the vinaigrette and add the mache last.