Wednesday, December 28, 2011

Beet, Fennel and Carrot salad

Recipe:  Martha Stewart Living

Ingredients

For salad
1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled

For vinaigrette2 teaspoons fennel seeds
1/4 cup fresh orange juice
2 tablespoons sherry vinegar
2 teaspoons fresh lemon juice
1 shallot, halved and very thinly sliced
Coarse salt
1/4 cup plus 2 tablespoons extra-virgin olive oil

Preparation
Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.

Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
Toss fennel, beets, and carrots with vinai¬grette in a large bowl. Serve immediately.

Serving Size
Serves 8

No comments:

Post a Comment