| 10 | 15 | 111 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Rice vinegar |
| 1 medium | Navel orange (juiced) |
| 1 tbsp | Parsley, fresh (minced) |
| 1 tbsp | Chives (minced) |
| 1 pinch | Kosher salt (season to taste) |
| 1 dash | Black pepper (season to taste) |
| 1 bulb(s) | Fennel (julienned) |
| 1 large | Apple (Granny Smith) |
| 2 medium | Carrots (julienned) |
1. To make the vinaigrette, mix the olive oil, rice vinegar, orange juice, chopped parsley, chives, salt and pepper and set aside. If possible, use a glass measuring cup to mix in so it’s easier to pour later on.
2. Remove core from fennel bulb and trim so you are left with just the bottom bulb. Cut the apple into quarters and remove core, leaving the skin on.
3. Julienne the fennel, apple and carrot and place in a medium bowl. Alternatively, you can shred using a large-holed cheese grater.
4. Pour vinaigrette into bowl and toss well to combine.
Quick Tip:
Julienne vegetables - is a culinary knife cut in which the food is cut into long thin strips, similar to a match stick
If you have a mandolin, you can julienne everything very easily and save time
| Fruit | 0.6 |
| Vegetables | 1.8 |
