Ingredients
-
2
-
2
-
1 1/2
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Fennel and Green Apple Salad, 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 , This was okay for us, I thought the lemon overpowered the flavor of the fennel and would only use a small amount next time also thought it needed either vinegar or lemon juice thanks for sharing, Absolutely delicious- my favourite fennel salad recipe I have also used red skinned eating apples which add a touch of colour Thinly slicing is important as fennel can sometimes be a bit tough otherwise
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Steps
|
1
Done
|
Chop Off the Fronds Where They Meet the Body of One Fennel Bulb. |
|
2
Done
|
Halve the Fennel Then Thinly Slice Using a Mandoline or a Very Sharp Chefs Knife. |
|
3
Done
|
Repeat With the Other Bulb. |
|
4
Done
|
You Should Have 2 Cups of Sliced Fennel. Set Them Aside. |
|
5
Done
|
Chop One Tablespoon of the Fronds and Set Them Aside Also. |
|
6
Done
|
Put the Fennel and the Apple Into a Mixing Bowl. |
|
7
Done
|
Add the Pecorino Romano, Lemon Zest, 1/4 Cup of Olive Oil and Parsley. |
|
8
Done
|
Toss Gently, Taste and Season With Salt and Pepper. |
|
9
Done
|
Arrange the Salad on a Large, Chilled Serving Platter. |
|
10
Done
|
Drizzle More Olive Oil Generously Over the Top, and Scatter With the Fronds Just Before Serving. |
