Fennel & Carrot Crunch Salad

Winter brings the harsh reality of frozen garden beds and an endless display of plastic bins with just-washed greenhouse salad greens. We were craving something that felt like, well, fresh seasonal vegetables. Enter this crunchy salad with a tangy vinaigrette that's just different enough to wake up the palate after weeks of soup and bread.

This is a super-crunch salad, enlivened by festive colors of watermelon radishes and if you can find them, rainbow carrots.  A perfect accompaniment to roast chicken or meat, it makes a satisfying lunch as well. The parsley gives it a fresh herbal note that reminds us of the Spring that's around the corner.

Why does using a different vinegar feel so bold? I'm not sure, but try this with a rice vinegar or a cider vinegar and you'll see what I mean! 

Thanks to Catrine Kelty for the recipe inspiration.

 Preparation:

1. In a bowl, whisk the mustard, vinegars, salt and pepper, until well combined. Continue to whisk and slowly pour in the the olive oil, whisking until emulsified. Serve immediately, or store in a glass jar or container until ready to serve.
2. Layer a bed of mixed greens on a large platter.
3. Sprinkle with half the shredded carrots, then layer the fennel, then the other half of the carrots. 
4. Layer the fennel fronds and watermelon radishes, garnish with the parsley.
5. Drizzle with 1/4 c. of the vinaigrette.
6. Toss just before serving adding extra vinaigrette as desired.