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A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad.
Recipe from Martha Stewart Living, December 2011
For the Salad
1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled
For the Vinaigrette
2 teaspoons fennel seeds
1/4 cup fresh orange juice
2 tablespoons sherry vinegar
2 teaspoons fresh lemon juice
1 shallot, halved and very thinly sliced
Coarse salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
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