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Insalata All'Anice (carrot & fennel salad)

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INSALATA ALL'ANICE
(Carrot & Fennel Salad).

Carrots, grated or sliced finely, 4 to5.
1 large bulb of fennel, sliced finely
Aniseed or fennel seeds, 2 tsp
Olive oil, 2 tbls
Balsamic or red wine vinegar, 4 tbls.

Italian
 Menu

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.
Toss lightly together and serve at once.

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