by Cordelia
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Cordelia's Notes:
Expand4 medium not too thick carrots Ask a question about this ingredient
1 big bulb of fennel or 2-3 Kohlrabis peeled Ask a question about this ingredient
juice from 2 medium lemons Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 (optional) clove of garlic minced Ask a question about this ingredient
2 tablespoons white vinigar Ask a question about this ingredient
Salt Ask a question about this ingredient
some of the green tips of the fennel Ask a question about this ingredient
Peel and wash the carrots. Slice them either diagonally to oval thin slices or thicker julienne. Add them to a shallow dish, which can fit the veggies in a thin layer so they all can absorb the juices well.
Ask a question about this stepCut the green tips of the fennel bulb and chop only the feathery leaves thinly (about 2-3 tablespoons). Add to the dish.
Ask a question about this stepWash the bulb and cut it to halves and take out the core. Cut each half to thin slices width-wise. Add to the dish.
Ask a question about this stepMix the lemon juice, oil, vinegar (you can eliminate the vinegar and use only lemon juice), half teaspoon or so of salt and the garlic. Pour the mixture over the veggies and mix well with your hands so they are all covered with the dressing.
Ask a question about this stepLet the veggies seat in the juices for at least an hour, but the longer the better (I prefer 4 hours or so before serving). Mix the veggies from time to time. Serve room temperature.
Ask a question about this step
Amanda is a co-founder of Food52.
excellent recipe
why no activity in food52 more than a year