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WTF Do I Do With
Cal-Organic Farms® Baby Carrots ?!

‐ Carrot, Fennel, and Citrus Salad ‐

8 oz Cal-Organic Farms® Baby Carrots

½ Fennel bulb

½ cup Italian parsley

1 grapefruit, peeled and segmented

½ cup toasted pecans, roughly chopped

Juice of 1 lemon

1 tbsp honey

2 tbsp red wine vinegar

⅓ cup olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste


Prep Time: 10 min

Servings: 2

1 Cut baby carrots in half lengthwise. Remove fronds from fennel bulb, pick leaves and reserve for garnish, then thinly slice half of the bulb.

2 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.

3 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.

4 Sprinkle with pecans and remaining parsley leaves. Garnish with fennel fronds and serve immediately.

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