Steven’s Salad


Steven’s Salad

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March 29, 2017

Steven’s Salad


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