1 small melon
1 bunch carrots
1 medium fennel bulb
¼ c olive oil
dash of salt
1Halve the melon and scoop out the seeds.
2 With ¾ of the melon, slice it into wedges, remove the rind and slice each wedge into thin triangles.
3 Place the remainder of the melon in a blender with the olive oil and a touch of salt. Blend until smooth.
4 Halve the fennel bulb, remove the core and slice very thin.
5 Peel the carrots and slice them thin by running a vegetable peeler down the carrot. A food processor or mandolin can also be used.
6 Toss together the fennel, melon and carrots. Blend together with the melon dressing.
7 Add a bit of the chopped fennel fronds for color.
8 Toss well before serving. Although it’s not in Steven’s recipe, it’s good with a squeeze of lime as well