Lately, I’ve been blog surfing and came across another “foodie blogger”. I even love the name “The Carnivore and the Vegetarian“. I am re-posting this recipe from his site:
Fennel and Apple Salad
Serves 4 as a side
1 large granny smith apple
1 medium fennel bulb, top and 1/4″ of bottom removed
Juice of 1 lemon
2 teaspoons lemon zest
1 1/2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 cup crumbled feta cheese
1 tablespoon fennel fronds
Core apple and then julienne apple.** Place into a medium bowl and pour over 1/2 lemon juice. Using a mandolin, thinly slice fennel. You want the slices to be as thin as you can make them. Add to bowl with apples and top with remaining lemon juice, oil, zest, and vinegar and mix well. When ready to serve, top with feta and mix.
**For the apple, core and then cut in half. Using a mandolin or chef’s knife, cut slice that are approximately 1/8″ thick. Cut these slices into similar size strips. The goal is to get thin matchsticks of apple.
Do you have another recipe that uses fennel? Share it with me. I’d love to try it!