Recipe - Carrot And Fennel Salad

4 Carrots; grated coarsely or
; cut or sliced up finely, up
; to 5
1 lg Bulb fennel; cut or sliced up finely
2 teaspoon Aniseed or fennel seeds
2 tablespoon Olive oil
4 tablespoon Balsamic or red wine vinegar
Salt

1. Put the carrots in a large bowl with the fennel and aniseed or
fennel seeds. Sprinkle with salt, trickle over the olive oil and add
the vinegar.

2. Toss lightly together and serve at once.

Converted by MC_Buster.

NOTES : This simple, tasty and economical salad is equally good in
summer or winter. It is especially good served alongside a green
salad or baked vegetables.

Converted by MM_Buster v2.0l.