Carrot, fennel and fig salad


Carrot, fennel and fig salad


It is a warm spring, warm enough to be eating outside, having salad for lunch.
1. Use peeler to slice or cut carrot and fennel into thin slices, keep fennel fond for the flavor.
2. Add dry figs, cut into pieces, season with salt, white pepper and lemon juice, mix well and rest for half an hour for vegetables to soften.

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