02 Mar Beet, Fennel, and Carrot Salad
For the Salad
1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled
For the Vinaigrette
2 tsp fennel seeds
1/4 cup fresh orange juice
2 Tbsp sherry vinegar
2 tsp fresh lemon juice
1 shallot, halved and very thinly sliced
1/4 cup plus 2 Tbsp extra-virgin olive oil
Make the salad: Quarter fennel bulb lengthwise and cut out core. Very thinly slice fennel lenghtwise 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 med-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 tsp salt. Gradually whisk in oil.
Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.