Fall Fennel 🥗 1 fennel bulb plus fronds 1 leek greens and whites 1 bunch kale 1 small fall squash 1 tbsp lemon juice Red onion sliced Apple cider vinegar 1 tbsp grain mustard 1 tbsp Calabrian chili 2 tbsp infused leek oil Garnish Pepperoncini Cranberries Crushed almonds Fennel fronds Crispy leeks Recipe 1. Wash and rinse your fennel, then slice on a mandolin as thinly as possible 2. For the leeks, do the same after removing the tough other layer. 3. Save the green tops and slice them thinly and fry in oil until crispy. 4. De seed and chop your squash, then roast on high with the leek whites until browned. 5. Make you vinaigrette by mixing, vinegar, mustard, Calabrian chili and infused leek oil. 6. Add lemon to your chopped kale and massage for a few minutes. 7. Mix you salad ingredients and top with vinaigrette, then garnish with cranberries, crushed almonds, fennel fronds and crispy green leeks #fennel #tastemademedoit #fallsalad
