Author Notes
Baby kale, apple, fennel and carrot with a lemon olive oil dressing. —Brittany Barton
Ingredients
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2
Pink Lady apples - sliced
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10 cups
baby kale - loosely packed
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3 cups
carrots - chopped
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1/2 cup
olive oil
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1/2 teaspoon
salt
Directions
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Once everything is sliced and chopped, combine all in a large mixing bowl. Drizzle over the dressing and toss to coat evenly.
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For the dressing, combine the lemon, salt and onion then allow to sit a minute. Add in the oil, stirring to combine. I like to make my dressing in a mason jar so it’s easy to put a lid on it and save the extra.
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For shaved fennel, cut fennel bulb in half lengthwise. Beginning on the side of the fennel bulb, peel strips of fennel using a peeler.
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