Carrot-Fennel Salad With Ginger-Horseradish Dressing

• For the Salad
• 12 carrots, peeled, cut in thirds, julienned
• 2 fennel bulbs, trimmed, halved, julienned
• 1/4 cup fennel fronds, chopped
• For the Dressing
• 1/2 cup sesame oil
• 2 tablespoons rice vinegar, unseasoned
• Juice of 1 fresh lime
• 1 inch piece of fresh ginger, peeled, minced
• 1 tablespoon prepared horseradish
• 1 teaspoon Sambal Olek
• 1 teaspoon salt

1. Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.
2. Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor "brighter"; more Sambal Olek will, of course, set your hair on fire.
3. Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.

salad, carrots, fennel bulbs, fennel, dressing, sesame oil, rice vinegar, fresh lime, ginger, horseradish, sambal, salt

Taken from food52.com/recipes/10826-carrot-fennel-salad-with-ginger-horseradish-dressing (may not work)