- Mandoline Slicer: For efficiently slicing fennel and carrots into thin pieces, maintaining uniformity in size.
- Fine Mesh Strainer: Useful for rinsing vegetables thoroughly under cold water to remove any dirt or grit.
- Chef's Knife: An essential tool for chopping fennel and carrots into smaller pieces before shredding them.
- Cutting Board: Provides a stable surface for slicing, dicing, and preparing ingredients safely.
- Salad Spinner: Aids in drying the vegetables after washing, ensuring they are not too wet when mixed with dressing.
- Fine Mesh Colander: Similar to a strainer but with smaller holes for draining water from sliced fennel and carrots if needed.
- Food Processor (optional): Useful for quickly shredding vegetables into fine pieces without the need for a mandoline slicer, although this is optional depending on preference.
- Mixing Bowls: Essential for mixing ingredients together and serving the prepared salad dressing.
- Measuring Cups: For accurately measuring olive oil or other components of the dressing according to recipe requirements.
- Serving Utensils (e.g., Salad Spoons, Tongs): Handy for serving and tossing the salad without making a mess.
2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup Spanish green olives, pitted and finely chopped
3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
6 sun-dried tomatoes packed in oil, drained and very thinly sliced
2 tablespoons chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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