Steven’s Salad

Halve the melon and scoop out the seeds.

With ¾ of the melon, slice it into wedges, remove the rind and slice each wedge into thin triangles.

Place the remainder of the melon in a blender with the olive oil and a touch of salt. Blend until smooth.

Halve the fennel bulb, remove the core and slice very thin.

Peel the carrots and slice them thin by running a vegetable peeler down the carrot. A food processor or mandolin can also be used.

Toss together the fennel, melon and carrots. Blend together with the melon dressing.

Add a bit of the chopped fennel fronds for color.

Toss well before serving. Although it’s not in Steven’s recipe, it’s good with a squeeze of lime as well