"Salad" is a matter of interpretation. Its most common form includes leaves and the color green, but this salad has neither. This does, however, offer great flavor and texture, and makes good crunchy use of fresh vegetables.
Prep time: 10 Minutes
1 fennel bulb, cut into chunks small enough for a food processor feed tube.
1 small sweet onion (about the size of a pool ball)
A handful of fresh carrots, scrubbed, or scraped if necessary
1 apple, cored and cut into slices
1-2 cooked beets, cut into chunks as above.
2 TB shredded Parmesan cheese
Your favorite vinaigrette
Run the fennel,onion, carrots, apple, and beets through a food processor equipped with a slicing disk. Scrape into a serving bowl, toss with the parmesan and dressing, and serve.
Crunch, crunch, yum, yum.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes