Fennel Salad with Carrots

Ingredients

• 4 large fennel bulbs
• 2 carrots
• 3 tbsp olive oil
• 3 tbsp fruit vinegar
• 150 g yogurt
• 2 tbsp ouzo
• Salt
• black pepper (freshly ground)
• 80 g Black olives

Instructions

1. 1.

   Clean the fennel, trim off the fronds and set aside some for garnish. Wash the bulbs and slice them thinly. Bring a pot of salted water to a boil and blanch the fennel slices briefly, then drain.

2. 2.

   Peel, wash, and finely grate the carrots. Whisk together oil, vinegar, yogurt, and ouzo; season with salt and pepper. Arrange the fennel on plates, sprinkle with olives and carrot shreds, drizzle with dressing, and top with fennel fronds before serving.