Carrot, Fennel & Citrus Salad
Cooking Times
Ingredients
- 8 oz. Cal-Organic Baby Carrots
- 1/2 bulb Cal-Organic Fennel
- 1/2 cup Cal-Organic Italian Parsley
- 1 grapefruit, peeled and segmented
- 1/2 cup toasted pecans, roughly chopped
- Juice of 1 lemon
- 1 tbsp. honey
- 2 tbsp. red wine vinegar
- 1/3 cup olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Directions
- Cut baby carrots in half lengthwise. Remove fronds from fennel bulb; pick leaves and reserve for garnish, then thinly slice half of the bulb.
- In a large bowl, whisk together lemon juice, honey and vinegar. Slowly stream in olive oil while whisking. Season with salt and pepper to taste.
- Add carrots, sliced fennel, grapefruit and half the parsley leaves to the bowl with the dressing. Toss until all are coated. Transfer to a plate or platter.
- Sprinkle with pecans and remaining parsley leaves. Garnish with fennel fronds and serve immediately.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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