Fennel Salad With Apples and Fresh Corn

Recipe by Chouny
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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