This simple salad is all about crunch! Crisp, fresh fennel and sweet carrots, with some mild, buttery Castelvetrano olives, dressed with good olive oil and vinegar. This salad feels like wandering through an Italian market with the sun on your face. A little sweet, a little anise, a lot addictive, fennel has lots of health benefits. Fennel helps lower blood pressure, aids the body in lowering cholesterol, is antioxidant rich, helps boost the immune system, and and it’s great for digestive health. It’s great raw in salads; but you can also use it in soups and stews. (My plant based version of Cioppino stew for example uses fennel). This recipe is super easy and is perfect for lunch (just add some beans for protein), or makes a great side dish. So serve up some effortless Italian elegance, one crunchy bite at a time!
Directions
Remove the stems of the fennel and discard. Then place the fennel bulb flat side down on a cutting board and cut in half. Remove the outer tougher pieces of fennel and then cut out the tough core. Next, thinly slice the fennel and add to a bowl. Peel and thinly slice the carrots and add to the bowl. Cut the olives in halves and then chop the parsley, and add these to the bowl. Add the olive oil, white balsamic vinegar, and salt and pepper to taste. Toss together to combine. Keep in the fridge until ready to serve.
Serves 2
