Celebrate the beginning of fall with this crisp apple fennel salad from Clean Eating. Toss it together in less than 10 minutes and serve as an entree or a filling side.
Ingredients for servings
1 large apple unpeeled,preferably Braeburn, Fuji or Honeycrisp
1 large fennel bulb
3 tablespoons shallot peeled and diced small
0.25 cup black currants
1 tablespoon white wine vinegar
1 tablespoon lemon juice freshly squeezed
0.33333333333 cup walnut pieces toasted and salted
0.25 cup Italian flat-leaf parsley finely chopped
1 tablespoon olive oil
Kosher salt to taste
Black pepper to taste
Parmigiano-Reggiano cheese not pre-grated, for serving
Apple Fennel Salad
Prep the apple and fennel bulb by slicing into french fry strips on a mandoline. You’ll need approximately two cups of each.
In a medium-sized bowl, toss together the apple, fennel, shallot, currants, vinegar, lemon juice, walnuts and parsley. Drizzle in olive oil and gently fold to combine. Season with salt and pepper to taste.
To serve, divide the salad among four large plates and drizzle olive oil over each salad. Lastly, use a vegetable peeler to top each serving with Parmigiano-Reggiano shavings.