An elegant salad of thinly sliced fennel
and tart green apple, toasted pecans and freshly grated Parmesan
cheese tossed with a simple lemon vinaigrette.
Fennel and Apple
Salad
1 fennel bulb
1 Granny Smith apple, thinly sliced
1/4 cup chopped pecans, toasted
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup freshly grated Parmesan cheese
10 juniper berries, crushed and finely chopped (optional)
Garnish: fresh fennel fronds
- Trim base from fennel bulb; cut bulb in
half, and thinly slice, reserving fennel fronds for garnish,
if desired.
- Stir together fennel, apple, and next
5 ingredients. Stir in cheese and, if desired, juniper berries.
Cover and chill 1 hour. Garnish, if desired.
Makes 4 servings.
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