Fennel makes a lovely light salad when sliced very thin, mixed with a tart apple like Granny Smith and topped with a lemony dressing. With the addition of your favourite nuts like walnuts or pecans, this salad makes a wonderful accompaniment to dishes like roast or grilled chicken or fish.
Fennel is one of those vegetables that many people steer away from in the market, because of its somewhat liquorish taste and slightly odd shape. Don’t pass it up though. When you slice it and add it to this salad, the tart apple and lemony dressing balance out the flavour of the fennel making a delicious and wonderful change from a regular salad or coleslaw.
I have a mandolin slicer to slice the vegetables very thinly, which I use for this recipe. A mandolin is not a typical galley kitchen accessory, so if you don’t have one, just use your sharpest knife to slice all of the vegetables as thin as possible. The salad will be just as tasty. I do recommend the mandolin if you have the room though. It’s a very handy tool for quickly slicing things like cucumbers, apples, tomatoes, potatoes, cabbage, etc. Just watch out for those fingers, the blade can be very sharp!
Fennel Apple SaladCourse: SaladsCuisine: AmericanDifficulty: Easy
A light fennel salad that works well as a side for grilled chicken or fish.
2 tablespoons lemon juice
½ tsp salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
1 large fennel bulb, thinly sliced
1 Granny Smith apple, thinly sliced
1 celery stalk, thinly sliced
fennel fronds for garnish
1/4 cup toasted walnuts (or pecans)
1 ounce Parmesan, shaved with a vegetable peeler (about 1/4 cup of grated)
- In a small bowl, whisk together lemon juice, salt and pepper. Add oil, continuously whisking until blended.
- In a large bowl, toss the dressing with fennel, apple and celery. Mix in fennel fronds and walnuts. Top with Parmesan just before serving.