fennel, green bean, and carrot salad
Here’s another salad for your viewing and eating pleasure. I pulled out whatever vegetables and herbs were left before my CSA pick-up day and put ‘em all together with a simple mustard vinaigrette.
1 small fennel bulb
1/2 pound green beans
1 small carrot
1 tablespoon finely minced red onion
1 teaspoon grainy mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
salt and pepper, to taste
olive oil
chopped herbs (I used dill and parsley)
Blanch or steam the green beans until they are crisp-tender. Dunk them in ice water, then dry them off and cut into bite-size segments.
Slice the fennel and carrots very thin using a mandoline or a very sharp knife (and crazy good knife skills if you want to compete with the mandoline).
Combine onion, mustard, lemon juice, vinegar, salt, and pepper. Stir until salt dissolves. Toss with vegetables. Finish with a good drizzle of olive oil and chopped herbs.
