Carrot and fennel salad


The salad is colourful and crisp. The sweet aromas of carrots, fennel, raisins and the pinch of cinnamon in the vinaigrette set us in the Christmas spirit.

 

Ingredients | Serves 4
5
 larger purple carrots (other carrots will do nicely too)
1 fennel with a lot of fennel green
3 tbsp raisins
4 tbsp light olive oil
1 pinch cinnamon powder
  Salt and pepper for seasoning

 

Preparation

  1. Remove the skin of the carrots with a vegetable peeler. Place the carrots on the chopping board and peel off thin strips lengthways with the peeler, do not turn the carrot, so there are nice, broad two-tone stripes – the purple carrots are orange on the inside.

  2. Wash the fennel, put the fennel greens aside. Slice the fennel with a kitchen slicer or cut it very thinly with a knife.

  3. Mix the olive oil, lemon juice, a little salt and pepper and a pinch of cinnamon in a bowl to form a vinaigrette. Add the carrot strips, the fennel pieces and the raisins and carefully cover with the vinaigrette. Let the salad stand for about 15 minutes  the carrots and fennel become a little soft.

  4. Try the salad and season with salt and pepper to taste.

    SERVING | Spoon the salad on the plates and decorate with plucked fennel greens.