Fennel and Carrot Slaw with Olive Dressing
Ingredients
- 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
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