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Fennel and carrot salad

  • 15 minutes
  • N/A
  • 10-12
Fennel and carrot salad

This salad is ideal to serve in winter and makes a great change to the more usual potato or pasta salads.


  • 2 fennel bulbs
  • 3 large carrots, peeled and finely sliced
  • 130 gram bag rocket leaves
  • Garlic dressing
  • ½ cup oil, olive is nice here
  • 2 tablespoons chopped fennel tips
  • 2 teaspoons minced garlic
  • grated rind and juice of 1 lemon


  1. Cut the tips off the fennel bulbs and set aside to use in the dressing. Slice the fennel bulbs finely and place in a bowl with the carrot slices.
  2. Pour over the dressing, toss to combine and allow to stand for 5 minutes for the flavours to begin to merge. Toss through rocket just before serving.
  3. Dressing
  4. Combine all ingredients in a lidded jar. Seal and shake well to mix.

Cooks Tips

- If you do not have enough fennel tips left from the whole fennel, use 1 teaspoon dried dill. Make the dressing about 15 minutes in advance of using to allow the dried dill to reconstitute and the flavour to come out.


- Sprinkle over ½ cup of roasted pistachio nuts, almonds and cashew nuts just before serving.

- In spring, use baby carrots. Allow about 600 grams and cut the fennel bulb lengthwise into small wedges so it looks good with the whole baby carrots.

- In place of rocket leaves, use mesclun salad leaves.

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