Recipe by Xexe
High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.
Top Review by Laureen in B.C.
This was okay for us,I thought the lemon overpowered the flavor of the fennel and would only use a small amount next time also thought it needed either vinegar or lemon juice. thanks for sharing
- 2 fennel bulbs
- 2 granny smith apples, unpeeled, cored, halved and thinly sliced
- 1 1⁄2 ounces pecorino romano cheese, shaved thinly
- 1 tablespoon grated lemon zest
- 1⁄4 cup extra virgin olive oil, plus more for serving
- 2 tablespoons chopped flat leaf parsley
- salt and pepper
Directions See How It's Made
- Chop off the fronds where they meet the body of one fennel bulb.
- Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
- Repeat with the other bulb.
- You should have 2 cups of sliced fennel. Set them aside.
- chop one tablespoon of the fronds and set them aside also.
- Put the fennel and the apple into a mixing bowl.
- Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
- Toss gently, taste and season with salt and pepper.
- Arrange the salad on a large, chilled serving platter.
- Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.