I ate this whole salad before I knew it had fennel in it. Usually it has such a strong flavor, but I think marinating in the lemon juice helped cut the bite.
Adapted from Purple Foodie.
Ingredients
makes 5 servings
- 2 small fennel bulbs
- 4 apples, sliced apples
- salad greens
- 1 cup toasted walnuts
- salt & pepper
- 1 lemon, juice and zest
- 8 Tablespoons extra virgin olive oil
Cut the fennel bulb vertically, so that you’re cutting through the trimmed shoots. Once halved, you can see the hard core at the base of the fennel. Scoop it out and discard. Next, place the halved fennel on a cutting board, flat surface down. Slice it diagonally starting from the base, making sure to keep them as thin as possible. Or use a mandolin if you have one.
Next, halve and core the apples. Cut into thin slices. Transfer the fennel and apple to a bowl, making sure to separate the ones that are stuck together. Sprinkle with salt, pepper and lemon zest.
In a small bowl, whisk together the lemon and olive oil. Add salt and pepper. Pour the dressing over the apples and fennel. Toss to coat evenly. These can marinate for a few hours.
Serve over greens. Garnish with toasted walnuts.
