Recipe: Shaved Carrot, Fennel, and Tangerine Salad

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Soups & Salads > Shaved Carrot, Fennel, and Tangerine Salad

Shaved Carrot, Fennel, and Tangerine Salad

1/2 lb		bunch carrots with tops attached
2		medium fennel bulbs
3 Tbs		extra-virgin olive oil
2 Tbs		fresh lemon juice
1 Tbs		Champagne vinegar, or as needed
1/4		medium red onion, thinly sliced onion-soup style (see Michael's Notes)
1 cup		tangerine sections
2 cups		watercress sprigs, thick stems removed
		Sea salt, preferably gray salt
		Freshly ground black pepper

Remove the carrot tops and peel the carrots. Cut them into 3-inch lengths, then use a manual vegetable slicer to shave them lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached, then halve the bulbs. Remove the outer layer, which is usually tough. Shave the fennel lengthwise like the carrots.

Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.

Add the red onion, tangerine sections, and watercress. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.

Servings: 6

Recipe Type

Salad

Recipe Source

This salad is drop-dead gorgeous. You'll want to serve it in a clear glass bowl so guests can admire its beautiful spring colors. You could serve it for lunch with some chilled shrimp or thinly sliced ham, for Easter dinner with a glazed ham, or as an accompaniment to Forever-Roasted Pork with Toasted Spice Rub. I use bunch carrots with tops attached because they tend to be sweeter and more tender than the bigger bulk carrots.