Recipe for Carrot and Fennel Salad

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Yield:

4 servings

Ingredients:

Amount	Ingredient
4 x	Carrots, grated coarsely or sliced finely, up to 5
1 lrg	Bulb fennel, sliced finely
2 tsp	Aniseed or fennel seeds
2 tbl	Olive oil
4 tbl	Balsamic or red wine vinegar

Instructions:

Instructions: 1. Put the carrots in a large bowl with the fennel and aniseed or fennel seeds. Sprinkle with salt, trickle over the olive oil and add the vinegar.

2. Toss lightly together and serve at once.

NOTES : This simple, tasty and economical salad is equally good in summer or winter. It is especially good served alongside a green salad or baked vegetables.

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