Apple Fennel Salad
Apple Fennel Salad
At the farmers market this week, I got my hands on some yummy New York Honeycrisp apples, a family favorite. They were crunchy and sweet, just how we liked them, so I decided to make a crunchy salad with them and pair them with fennel and seasonal clementine. This is a great lunch salad or side salad with dinner!
- Prep Time: 10 minutes
- Allergens: Nuts
- Servings: 2
Ingredients
- 1 large red apple (unpeeled, cored, thinly sliced)
- 1 cup fennel bulb (trimmed, thinly sliced)
- 1 clementine (peeled, wedged)
- 1 medium shallot (peeled, diced)
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup walnut pieces (toasted and salted)
- 1/4 cup rosemary (finely chopped)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
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On a mandoline or using a knife, slice the apple and fennel bulb into thin slices.
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In a medium bowl, toss together the apple, fennel, clementine, shallot, olive oil, lemon juice, walnuts, and rosemary.
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Season to taste with salt and pepper.