Fennel and Green Apple Salad

READY IN: 30mins
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

Ingredients Nutrition

Directions

  1. Chop off the fronds where they meet the body of one fennel bulb.
  2. Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
  3. Repeat with the other bulb.
  4. You should have 2 cups of sliced fennel. Set them aside.
  5. chop one tablespoon of the fronds and set them aside also.
  6. Put the fennel and the apple into a mixing bowl.
  7. Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
  8. Toss gently, taste and season with salt and pepper.
  9. Arrange the salad on a large, chilled serving platter.
  10. Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

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