Thursday, March 10, 2011

Fennel, Apple and Walnut Salad Recipe

Crisp, thinly sliced fennel paired with an apple and some nuts is a great change from a standard lettuce salad for any night of the week.  I recently served this salad as an early first course to stop pre dinner snacking.  It was an overwhelming success. 

Use a mandolin to thinly slice the fennel and apple and a Vegetable peeler to make cheese curls.

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Recipe for: Fennel, Apple and Walnut Salad     
Serves: 2-4


1 medium fennel bulb
1 Pink Lady or other apple
about 1 ounce Parmigiano-Reggiano cheese shavings
½ cup walnut halves
Extra-virgin olive oil
Balsamic vinegar

Trim the fronds from the fennel, cut out the cores and remove any tough outer layers. Slice the fennel lengthwise into thin slices.
Using a mandolin or a sharp knife, slice the apple into 1/8- and 1/4-inch thick slices.    No need to peel the apple. 
Layer the fennel and apple loosely on a platter or individual plates. Using a vegetable peeler or cheese slicer, shave the cheese into curls or ribbons and mix with apple and fennel
Scatter the walnuts over the salad. Drizzle salad with oil and vinegar and season with salt and pepper to taste. Use some fronds from fennel for plate garnish.

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