Carrot And Fennel Snack

1. 1

   Peel and wash the carrots. Slice them either diagonally to oval thin slices or thicker julienne. Add them to a shallow dish, which can fit the veggies in a thin layer so they all can absorb the juices well.

2. 2

   Cut the green tips of the fennel bulb and chop only the feathery leaves thinly (about 2-3 tablespoons). Add to the dish.

3. 3

   Wash the bulb and cut it to halves and take out the core. Cut each half to thin slices width-wise. Add to the dish.

4. 4

   Mix the lemon juice, oil, vinegar (you can eliminate the vinegar and use only lemon juice), half teaspoon or so of salt and the garlic. Pour the mixture over the veggies and mix well with your hands so they are all covered with the dressing.

5. 5

   Let the veggies seat in the juices for at least an hour, but the longer the better (I prefer 4 hours or so before serving). Mix the veggies from time to time. Serve room temperature.

* Per serving · 4 servings · Values may vary.