Recipe: Carrot, Fennel & Citrus Salad

Grimmway Farms, producer of Cal-Organic Baby Carrots, offers "Sunday Morning" viewers their recipe for a scrumptious salad.

You can find more carrot recipes at grimmwaycarrots.com.

Carrot, Fennel & Citrus Salad
Courtesy of Grimmway Farms

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2

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

Instructions:

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.

For more info:

• Grimmway Farms

Check out the "Sunday Morning" 2022 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.

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