This is the great salad I hinted at last week on Instagram. I didn’t post it last week because I got so excited about the Milieu contest and wanted you to know. This is good though and worth the wait…
A few years a go I had an Apple Fennel salad at a restaurant. I’d never really had fennel and, frankly, I can’t stand licorice so I always shied away. Boy, was I missing out! It didn’t taste like licorice at all. Just a great texture and crunch with a hint of a sharp but sweet flavor. A refreshing salad ingredient. Over the years I have recreated it at home in different variations.
- 2 medium fennel bulbs, sliced paper thin
- 2 Honeycrisp or Granny Smith apples, sliced paper thin
- 1 shallot, diced
- 1 tbs maple syrup
- 3 tbs olive oil
- 1 lemon, juiced
- 4 cups baby arugula
- Place sliced fennel, sliced apples and arugula in a large bowl and toss.
- Whisk together maple syrup, olive oil, lemon juice.
- Stir in shallots.
- Pour over salad and toss again.
The easiest way to cut fennel is to cut the bottom 1/4″ off, then cut it in half from top to bottom. Lay the flat side on the cutting board and slice away! (Sorry, I didn’t get photos…it was dinner time!) I cut my apples the same way, flat side on the cutting board and slice.
I hope you enjoy it! Let me know what you think and if you use fennel in other ways.
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