Fennel Salad with Green Olive Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy olives combine to make a refreshingly crisp salad, a creative alternative to traditional cabbage slaw. Ingredients:
1 teaspoon fennel seeds |
3 tablespoons fresh lemon juice |
1 tablespoon olive oil |
2 tablespoons picholine olives, pitted and minced |
1/4 teaspoon black pepper |
1/8 teaspoon sea salt |
5 cups thinly sliced fennel bulb (about 2 medium bulbs) |
2 cups thinly sliced granny smith apple (about 2 apples) |
1 tablespoon chopped fennel fronds |
2 tablespoons grated fresh parmesan cheese |
fennel fronds (optional) |
Directions:
1. Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.
2. Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.
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