Shaved Carrot and Fennel Salad with Dukkah

BY Olivia Hayo
March 10, 2019

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Photography by Olivia Hayo for Edible San Diego

Dukkah shines in this healthy dish

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Crunchy carrots, aromatic fennel, herbaceous parsley, and bright citrus make for an updated slaw with an exotic twist thanks to a sprinkle of the Egyptian coriander, sesame, and nut spice mix dukkah. Find it at Middle Eastern markets throughout the county.

Ingredients

¾ pound carrots, ribboned using a vegetable peeler
1 bulb fennel, halved lengthwise, thinly sliced
½ bunch parsley, leaves and tender stems
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 oranges, skin removed, halved, cut into ¼-inch slices
1 tablespoon dukkah
Crumbled feta (optional)

Instructions

In a serving bowl combine carrots, fennel, parsley, olive oil, lemon juice, salt, and pepper. Toss to coat and then set aside for 10 minutes.
Add oranges to salad, lightly toss, then top with crumbled feta, if using, and a dusting of dukkah.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.