Instructions: You need equal quantities of carrots (preferably baby ones) fennel and celery.

To start with wash the carrots and slice them into 100mm lengths.

The idea is to slice them as thinly as possible (its easier if you cut down one side and then turn the carrot on to the flat edge).

Trim off the bottom and the top stalks of the fennel bulb pull away the slightly tougher outside leaves then cut in half and slice as thinly as possible from the root up to the top.

Trim off the bottom of the celery and pull off the tough outside sticks. (I always peel celery with a peeler to remove the stringy bits and save them for things tike stews.)

For this particular salad you just use the bottom 100mm inches of the celery including the root.

This tastes and looks completely
different from the rest of the celery its white much more tasty and completely unstringy.

Slice this in half the same way as the fennel and slice from the root to the top as thinly as possible.

Add some herb and red wine vinegar dressing (qv herb and red wine vinegar dressing ) and mix thoroughly.

This is probably the only salad that I dress a few minutes before eating giving the flavours slightly longer to infuse seems to benefit the salad.

This is one of the nicest salads you can make. Its crunchy tasty and really nice served with cheese (especially mozzarella and ricotta).

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