Salads dont get any easier than this. Even better it has no pesky lettuce in it so it will even please you lettuce haters out there. This has become my new go to recipe for using fennel, which I usually dont love raw. But between the sour apple and the mustard the fennel becomes much less intense and works to bring together all the flavors nicely.My other recent discovery was this Shiraz and Mourvedre blend from Penfolds. It manages to be rich, dry, and just fruity enough all at once. And for $11-ish a bottle it drinks like a much pricier wine. Ive had to resist the urge to open a bottle of it every night this week.
Fennel and Apple Salad
1 bulb fennel, sliced thin
1-2 tart green apples (depending on how big your fennel bulb is), sliced thin
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 tablespoon mustard
parsley
Slice very thin equal portions of fennel and tart apple and toss in a bowl.
Whisk together oil, vinegar, and mustard then toss over salad.
Top with parsley.
Recipe from Mark Bittman in The New York Times.
1 bulb fennel, sliced thin
1-2 tart green apples (depending on how big your fennel bulb is), sliced thin
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 tablespoon mustard
parsley
Slice very thin equal portions of fennel and tart apple and toss in a bowl.
Whisk together oil, vinegar, and mustard then toss over salad.
Top with parsley.
Recipe from Mark Bittman in The New York Times.
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