Carrot and Fennel Salad

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by Arran Stark

We’ve lost the historic carrot colors to one simple taproot: the orange carrot. But red, yellow, and purple varieties are making a comeback. In this colorful salad, flavors are brightened by white balsamic vinegar. This one’s a crowd pleaser.

Serves 6–8 | start to finish: 15 minutes


2 pounds multicolored carrots, sliced to
1/8-inch wide or smaller
8 ounces shaved fennel, about one bulb
1 medium red onion, julienned
1/2 cup white or golden balsamic vinegar
1 and 1/2 cups olive oil
1 teaspoon ground anise seed
1 cup chopped fennel fronds
salt and pepper to taste

In a large bowl, combine all ingredients and mix well.

Refrigerate for 1 hour. Serve chilled.

vegetarian • gluten-free

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