I don’t usually post side dishes. Most of the food featured here tends to be the main course. This time, however, I decided to deviate from the norm (whatever that means for me) and write about what we had with the grilled chicken. Originally I was just going to make a salad with chicken over it as we got a LOT of lettuce this week in our CSA box. But we also got some early carrots and fennel. Now I’m not the biggest fennel fan, but using the carrots’s sweetness and the tartness of an orange and olive oil dressing to offset the anise flavor that can really overpower a dish… well… it works for me.
Carrot and Fennel Salad
2 cups sliced or grated carrots
1 cup fennel, sliced as thinly as you can manage
1 tbs orange juice (fresh, if possible)
1/4 cup olive oil
1 small pinch of sugar (depending on your juice’s sweetness)
reserved fennel fronds
In a medium bowl, whisk together juice, oil, salt, pepper, sugar and fennel fronds. Add carrots and fennel. Toss to combine. Rocket science, right?