4 tbsp. lemon juice
4 tbsp. walnut oil
1/4 tsp. sea salt
2 fennel bulbs with the fronds attached
1/2 cup dry toasted walnuts
2 small Granny Smith apples
40g raw pecorino, shaved with a vegetable peeler (optional)
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1. In a mixing bowl, combine the lemon juice, oil and salt.
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2. Remove the fronds from the fennel and set aside. Trim the stalks and the base, halving them vertically and as thin as possible.
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3. Add these to the mixing bowl and toss with dressing to avoid discolouration. Quarter, core and thinly slice the apples. Add to the mixing bowl and toss to avoid discoloration.
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4. Add the reserved fennel fronds and walnuts to the salad, tossing to combine. Serve on a platter with the pecorino scattered on top if you decide to use it.
CategorySide-dishes, SnackCuisineKetogenic-Vegetarian
Ingredients
4 tbsp. lemon juice
4 tbsp. walnut oil
1/4 tsp. sea salt
2 fennel bulbs with the fronds attached
1/2 cup dry toasted walnuts
2 small Granny Smith apples
40g raw pecorino, shaved with a vegetable peeler (optional)
The picture shows radishes, looks like you skipped the radishes in the recipe.
Have made this salad with oranges & fennel many, many times which is delicious.
Looking forward to this one, I think I’ll throw in the radishes.