July 5, 2013 • Nancy Wolfson-Moche

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After last night’s fireworks, we need a little grounding. There’s nothing quite like carrots for grounding. 

Serves 2

INgredients

2-3 carrots, with tops

1 head curly young lettuce

1/8 bulb fennel

½ grapefruit

pinch sea salt

freshly ground black pepper, if desired

Process

Wash the lettuce, carrots and fennel well.

Slice the tops off the carrots, and reserve greens.

Clean the outer skin of the carrots, ridding it of tiny hairs.

Use the medium-sized blades on a multi-sided grater to shred the carrots.

Slice the end of the fennel bulb into thin discs; then slice the discs into thin matchsticks.

Arrange the salad in a bowl: create a bed with the lettuce, fill it with the grated carrot, and scatter the fennel around the carrot.

Chop the carrot greens finely and sprinkle on top.

Squeeze the grapefruit and pour it over the salad.

Add a pinch of sea salt and freshly ground black pepper if desired.