Ingredients
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1small fennel bulb
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1small carrot
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1U.S. Granny Smith Apple, unpeeled
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¼ cup(60 mL) each snipped chives and chopped parsley
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1 ½ tbsp(22 mL) lemon juice
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¾ tsp(7 mL) Dijon mustard, preferably grainy
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¼ cup(60 mL) olive oil
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½ tsp(2 mL) each salt & pepper
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Instructions
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Slice fennel in half lengthwise. Cut out and discard core and any brown outside pieces. Slice off stalk-ends from fennel (enjoy raw or save for soup). Very thinly slice fennel.
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Place in a medium bowl. Coarsely grate carrot into bowl. Core apple, then thinly slice into wedges. Add to fennel along with chives and parsley. Gently toss.
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Whisk lemon juice with mustard, oil, salt and pepper. Toss with apple mixture.
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