Baby Carrot & Shaved Fennel Salad with Sorrel & Watercress

Name: Baby Carrot & Shaved Fennel Salad with Sorrel & Watercress
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 small clove garlic, smashed; 2 large handfuls very small watercress sprigs, washed and spin-dried; 20 ml verjuice; 100 ml extra virgin olive oil; ½ teaspoon sea salt and some freshly ground white pepper; mineral water [such as Vichy] or tap water, to just cover the carrots; 1 teaspoon caster sugar; sea salt and freshly ground pepper; 1 large handful sorrel leaves, bitter stalks removed, washed and patted dry; 24-30 baby carrots, lightly scrubbed, tops trimmed [leave a little of the tops intact]; juice of ½ lemon; 20 ml lemon juice, or to taste; 2 heads baby fennel, bases and tops trimmed [reserve any fronds that look fresh]

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

The sweetness of carrots sits well with the aromatic fresh flavour of fennel. Sorrel has a strident lemony-acidity and the watercress provides a slightly piquant balance to this dish. Serve with roast veal, shallow-fried veal escalopes or grilled lamb cutlets.

Ingredients

24-30 baby carrots, lightly scrubbed, tops trimmed [leave a little of the tops intact]
1 teaspoon caster sugar
½

Oceania
Europe
Australia
France
Side dish
Gluten-free
Vegan
Mediterranean

Method

Select a shallow saucepan with a tight-fitting lid that will hold the carrots without too much space above them. Put in the carrots, sugar, salt, a little pepper and mineral water or water and bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 4-5 minutes, then check for tenderness. They may take more time; don’t let them become too soft as