Springtime salad slaw



So it's technically summer, but it feels like springtime in San Francisco, perfect for a delicate salad of radishes, carrots, and fennel. This dish would be perfect for Easter brunch.

Note: I used a mandoline to make paper-thin slices of the veggies, but you can chop them. The thinner the slices, the better the dressing will adhere.

1 carrot
1/2 fennel bulb
1 bunch of radishes
juice of 1/2 orange (approximately 3 Tbsp)
2-3 Tbsp champagne vinegar
1/4 c extra virgin olive oil
salt + pepper
2-3 Tbsp Italian parsley, finely chopped

Thinly slice carrots, fennel, and radishes. Whisk together orange juice, champagne vinegar, and olive oil. Toss vegetables with dressing. Season generously with salt & pepper. (I used 2 tsp of salt.) Stir in parsley.

Serves 2-4 as a salad (as is or on top of frisee for extra flavor and texture.) Serves 4 as a slaw on top of grilled fish, such as halibut.