Apple Fennel Salad
A refreshing and vibrant salad that combines the subtle anise flavor of fresh fennel with the tartness of granny smith apple, all tossed in a zesty lemon and Dijon mustard dressing. This dish is a perfect balance of flavors and textures, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 1 fresh fennel bulb, thinly sliced
- 1 granny smith apple, thinly sliced
- 1 1/2 tablespoons lemon juice, and zest of half the lemon
- 1 1/2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove of garlic, minced
- zest of 1/2 lemon
- 1 tablespoon finely chopped parsley
- 1/8 teaspoon kosher salt
- dash of freshly ground pepper
Instructions
- Slice the fennel bulb in half and remove the bitter center. Then lay the bulb flat on a cutting board and thinly slice from the base toward the stem of the fennel. Thinly slice the apple. Combine fennel and apple in medium bowl.
- Whisk together lemon juice, oil, mustard, honey, garlic, salt and pepper, in a small bowl.
- Pour dressing over apple/fennel mixture; add parsley and lemon zest, toss until well blended.
- Cover and refrigerate 1 hour before serving.
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