Carrot-Fennel Salad with Ginger-Horseradish Dressing

Ingredients

For the Salad

• 12
  
  carrots, peeled, cut in thirds, julienned
  
• 2
  
  fennel bulbs, trimmed, halved, julienned
  
• 1/4
  
  cup fennel fronds, chopped
  

For the Dressing

• 1/2
  
  cup sesame oil
  
• 2
  
  tablespoons rice vinegar, unseasoned
  
• 
  
  Juice of 1 fresh lime
  
• 1
  
  inch piece of fresh ginger, peeled, minced
  
• 1
  
  tablespoon prepared horseradish
  
• 1
  
  teaspoon Sambal Olek
  
• 1
  
  teaspoon salt
  

Directions

1. Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.
2. Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor “brighter”; more Sambal Olek will, of course, set your hair on fire.
3. Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.