Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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
Absolutely delicious- my favourite fennel salad recipe. I have also used red skinned eating apples which add a touch of colour. Thinly slicing is important as fennel can sometimes be a bit tough otherwise