Baby kale, apple, fennel and carrot with a lemon olive oil dressing. —Brittany Barton
Pink Lady apples - sliced
baby kale - loosely packed
carrots - chopped
In This Recipe
Once everything is sliced and chopped, combine all in a large mixing bowl. Drizzle over the dressing and toss to coat evenly.
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.
For shaved fennel, cut fennel bulb in half lengthwise. Beginning on the side of the fennel bulb, peel strips of fennel using a peeler.