Cooking Instructions
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Step 1
Slice the
Fennel Bulbs (2)
on a mandolin. Add to a large bowl.
Step 2
Slice the
Broccoli (1 bunch)
into ribbons with a vegetable peeler. Snap off the florets. Add both to the large bowl with the fennel.
Step 3
Julienne
Granny Smith Apple (1)
. Add to the bowl with the fennel and broccoli rabe.
Step 4
Mix
Shallots (3 g)
,
Greek Yogurt (60 g)
,
Vegan Mayonnaise (60 g)
,
Apple Cider Vinegar (60 mL)
,
Granulated Sugar (10 g)
,
Poppy Seeds (9 g)
, and
Dijon Mustard (5 g)
together in a medium bowl.
Step 5
Pour the dressing over the fennel, broccoli rabe, and apple mixture. Serve and enjoy!
