This recipe, from Nathalie Dupree and Cynthia Graubert's classic cookbook Mastering the Art of Southern Cooking is just the bright and fresh side dish to serve in the winter or early spring months, when your usual salad fixins' are out of season. Colorful and crunchy, this salad will go with just about any protein on your table. Although this quick and easy recipe comes together in 20 minutes, make sure to allow an hour for the vegetables to marinate in the tangy shallot vinaigrette. Top with cooked and crumbled bacon just before serving.


Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos

Recipe Summary test

20 mins
1 hr 20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place carrots and fennel in a large bowl, and set aside.

  • Whisk together shallots, vinegar, herbs, mustard, sugar, salt, and pepper in a small bowl until combined. Whisk in olive oil until emulsified.

  • Pour shallot vinaigrette over carrots and fennel; toss to coat. Let stand at room temperature 1 hour to marinate. Top with crumbled bacon and chopped fennel fronds just before serving.