Want to know what to do with that gorgeously delicate, fresh fennel that has all those fronds, which you got from the farmer’s market? Make this! It is delicious, crunchy, unusual, and welcome. It tastes like fall and would be great as part of a Thanksgiving meal.
This makes six servings as shown above, and is best eaten when freshly made.
Fennel Apple Salad Recipe
1.5 Tablespoons of freshly squeezed lemon juice
freshly ground black pepper
1/4 teaspoon of sea salt
2 Tablespoons good olive oil
3 small fennel bulbs, thinly sliced
1 large apple, peeled, cored, and diced (I used a wonderful local Mitsu apple shown below)
3 stalks of celery, thinly sliced
1/4 cup fennel fronds, roughly chopped
1/4 cup walnuts, toasted in the oven
1/3 cup fresh Parmesan, shaved with a vegetable peeler
Whisk together lemon juice, salt and pepper, and olive oil.
Assemble the salad ingredients in a bowl and toss with the dressing.
Yummy recipe! While in Sardinia years ago, the standard salad was sliced fennel, lettuce, olive oil, lemon juice, salt and pepper. So simple. I think I’d never had fennel before, but now love it raw, roasted, or in a chicken soup!
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