Fennel and Root Vegetable Spring Salad
Thin and crisp slices of fennel and root vegetables topped with lots of fresh herbs and a bright lemon vinaigrette. This salad hits all the right notes for what I crave in spring- no oven needed, light and tangy flavors, and lots of fresh herbs. In addition to fennel, I used a colorful mix of watermelon radishes, purple daikon radishes, chioggia beets, and carrots
Servings: 4
Equipment
- mandoline
Ingredients
- 2 fennel bulbs trimmed and cored, young fronds reserved
- 1 lb mixed root vegetables trimmed and tough peels removed
- ½ c flat leaf parsley
- zest and juice from 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- ¼ c shaved parmesan cheese optional
Instructions
- Thinly slice vegetables with a mandoline. If desired, slice any large rounds into strips. Transfer vegetables to a large salad bowl. Chop parsley and reserved fennel fronds, and add to salad bowl along with lemon zest and juice, olive oil, and salt. Toss well to mix and then sprinkle parmesan on top, if using.