2. Using a mandoline, shave the fennel and radishes into very thin slices.
3. In a small bowl, combine the vinegar, Zinfandel grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.
4. Compose the salad: Lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.
Makes 4 servings
Originally published in Organic Gardening Magazine, February/March 2014.
Photo: Matthew Benson