grated carrot, curly lettuce and fennel salad

After last night’s fireworks, we need a little grounding. There’s nothing quite like carrots for grounding. 

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Serves 2

INgredients

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2-3 carrots, with tops

1 head curly young lettuce

1/8 bulb fennel

½ grapefruit

pinch sea salt

freshly ground black pepper, if desired

Process

Wash the lettuce, carrots and fennel well.

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Slice the tops off the carrots, and reserve greens.

Clean the outer skin of the carrots, ridding it of tiny hairs.

Use the medium-sized blades on a multi-sided grater to shred the carrots.

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Slice the end of the fennel bulb into thin discs; then slice the discs into thin matchsticks.

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Arrange the salad in a bowl: create a bed with the lettuce, fill it with the grated carrot, and scatter the fennel around the carrot.

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Chop the carrot greens finely and sprinkle on top.

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Squeeze the grapefruit and pour it over the salad.

Add a pinch of sea salt and freshly ground black pepper if desired.