Recipe used with permission from The Kitchen Ecosystem by Eugenia Bone
This salad, delicate and tart, is a great palate cleanser after a meal of roasted meats. You can add very thinly sliced red onions or julienned radishes. Or instead of slicing the ingredients, shred them to make a slaw.
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.