Fennel and Apple Salad
Ingredients:
- 2 fennel bulbs, halved and thinly sliced
- 2 Honeycrisp apples, halved and cored, thinly sliced on mandolin
- 2 celery ribs, thinly sliced
- ½ cup toasted walnuts
- Parmesan cheese, shaved with a peeler
For The Dressing:
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 1 tsp honey
- ⅓ cup good olive oil
- salt and pepper
Directions:
- Preheat the oven to 400 degrees. On a small sheet pan, spread the walnuts and toast for 8 minutes.
- In a small bowl, whisk together the lemon juice, apple cider vinegar, honey, salt and pepper. Slowly drizzle in the oil until the dressing is emulsified.
- In a large bowl, add the fennel, apple, celery. Toss in the celery leaves, fennel fronds, and walnuts. Toss with dressing and shave parmesan onto plates. Serve!
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