Prep 10 mins
Cook 0 mins
This salad has a nice crunch to it and using fresh sweet corn makes it so delicious and compliments very well the fennel.
- 2 large fennel bulbs (thinly sliced, hearts removed)
- 1 apple, thinly sliced (royal gala or granny smith)
- 1⁄4 cup red onion (thinly sliced lengthwise)
- 1 corn (fresh and cooked)
- 1⁄4 cup olive oil
- 1⁄2 lemon juice
- 1 tablespoon fennel leaves (chopped)
- 1⁄2 teaspoon sugar
- Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
- Cut each bulb in half lengthways, then slice as thinly as possible.
- Keep skin on apple and cut them as thinly as possible.
- Cut red onion as thinly as possible.
- With a knife cut along the core of cooked corn in order to remove kernels.
- Mix together ingredients for the vinaigrette and pour over salad.
- Refrigerate for a few hours before serving.
At first reluctant, I decided to try this for a family potluck. I had been asked to bring a fruit salad, so went searching for recipes using corn & apples because I had them on hand and didn't feel like shopping. Elsewhere on the net I read about a mom who mixes apples and corn for her kids' breakfast, these being two things kids love, so why not? I left out the onions, added lime juice to keep the apples from browning, and a touch of cinnamon to make it even more kid-friendly. My skeptical husband gave it the thumbs up... though he liked it as well before the cinnamon. Best of all, I used locally grown sweet corn, fennel and apples! Thanks for this lovely recipe!