Fennel and Green Apple Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
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 |
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.
|
|