Fennel and Apple Salad
This salad features thinly sliced fennel bulb and crisp apples tossed together, highlighting their raw, fresh textures. The preparation involves slicing and mixing the ingredients, resulting in a crunchy, aromatic dish with a bright appearance. No cooking is required, emphasizing raw preparation methods to preserve the ingredients' natural flavors.
Equipment
- Mandoline slicer
- Mixing bowl
- Chef’s knife
- Vegetable Peeler
Ingredients
- 1 medium fennel bulb preferably fresh and firm
- 2 apples preferably crisp varieties like Fuji or Honeycrisp
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon lemon juice freshly squeezed
- to taste salt
- to taste black pepper freshly ground
Instructions
- Place the mandoline slicer on a stable surface and carefully slice the fennel bulb into thin, even strips, aiming for translucent, uniform pieces with delicate fronds visible.1 medium fennel bulb
- Core the apples and cut them into similarly thin slices using a sharp chef's knife or mandoline, keeping the slices crisp and vibrant.2 apples
- Transfer the sliced fennel and apples into a large mixing bowl. Drizzle with olive oil and lemon juice, then gently toss to combine, ensuring all pieces are lightly coated.2 tablespoons olive oil, 1 tablespoon lemon juice
- Season with salt and freshly ground black pepper to taste, then toss again briefly to distribute the seasoning evenly.to taste salt, to taste black pepper
- Arrange the salad on a serving platter or individual plates, highlighting the crisp textures and fresh appearance, ready to serve immediately.
