by Bogre
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my 19 recipes »
Bogre's Notes:
Expand1 carrot, peeled and shaved into ribbons Ask a question about this ingredient
1 fennel bulb, halved, cored, and thinly sliced (use a mandoline if you have one) Ask a question about this ingredient
1 cup Italian parsley leaves, rough chop Ask a question about this ingredient
1/2 tablespoon whole-grain mustard (Dijon also works) Ask a question about this ingredient
Juice of 1/2 a navel orange Ask a question about this ingredient
scant 1/4 cups olive oil Ask a question about this ingredient
salt and lots of fresh ground black pepper Ask a question about this ingredient
Combine the carrot ribbons, chopped parsley, and sliced fennel in a medium bowl. In a separate bowl, stir together the mustard, orange juice, salt and pepper. Slowly drizzle in the olive oil, whisking to emulsify. You may not need all the dressing, so add only about half to the vegetables and toss. Add more if necessary. Allow to sit about half an hour for the flavors to meld.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
