Recipe used with permission from The Kitchen Ecosystem by Eugenia Bone
Save the fennel leaves for Cured Halibut with Fennel Leaves (page 140) or to add to Fish Stock (page 311). A tablespoon of the leaves is a nice garnish for this dish as well.
- 1 medium fennel bulb, cored and sliced paper thin on a mandolin or with a very sharp knife (about 2 cups)
- 2 large Granny Smith apples, cored, quartered, and sliced paper thin (about 2 cups)
- 4 tablespoons extra virgin olive oil
- Lemon juice to taste
- Salt and freshly ground black pepper
In a serving bowl, gently combine the fennel, apple, oil, lemon juice, and salt to taste. Garnish with black pepper.