Shaved Fennel Salad with Green Apple and Walnuts


April 7, 2016

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1. In a mixing bowl, combine the lemon juice, oil and salt.

2. Remove the fronds from the fennel and set aside. Trim the stalks and the base, halving them vertically and as thin as possible.

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.

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.


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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