Difficulty: Easy - for beginners
Dietary guidance: v v n g d
2 pounds of carrots
2 fennel bulbs, trimmed (1 large and 1 small or 1 1/2 large)
2 large oranges
1 1/2 lemons
6 tablespoons of olive oil
6 tablespoons of parsley or cilantro (about 1/2 bunch)
1 teaspoon of salt (or to taste)
1. Wash and grate carrots (we used a food processor) and add to a large bowl.
2. Slice the fennel as thinly as possible either with a sharp knife or mandolin. (Adult only)
3. In a separate, smaller bowl combine the juice of the oranges and lemons, oil, salt, herbs.
4. Add the dressing to the carrots and fennel and combine well.
This can be served immediately, and will last in the refrigerator for 3 days.