← BACK TO ALL RECIPESRECIPE R04 / Small Plates

Carrot, Orange & Fennel Salad.

A tangle of orange ribbons, crisp fennel and fresh citrus.

PREP20MIN

COOK0MIN

YIELD4PEOPLE

THE FINISHED PLATE / R04

THE RECIPE / R04

LET'S GET
INTO IT.

Everything you need, in the order you'll use it. Follow along at your own pace.

✳ MADE TO
BE MADE

02 / LET'S COOK

4 STEPS / APPROX 20 MIN

01
Peel the carrots into long thin ribbons, and finely shave the trimmed fennel using a peeler or guarded mandoline.
02
Remove orange peel and white pith. Cut segments free over a bowl, keeping any released juice.
03
Whisk olive oil, lemon juice and about 15 ml of orange juice with salt and pepper.
04
Gently toss carrots, fennel and orange segments with dressing. Arrange loosely on a broad plate and finish with parsley.

A NOTE FROM THE KITCHEN

Use a guard with a mandoline or sharp peeler.

Editorial recipe draft. Times and quantities have not been kitchen-tested.