Recipes
Carrot, Fennel & Citrus Salad
Cooking Times
Ready in: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients
- 8 oz. 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.
Tips for Storing Carrots
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Containers
Store carrots in a resealable plastic bag or other airtight container.
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.