Fennel & Granny Smith Apple Salad

I’ve made this Fennel and Granny Smith Apple Salad about three times and have failed to photograph it (you can slightly see it in the photo below!). This salad is a great compliment for a rich main dish. I’ve served it with heavy dishes like French Onion Soup and Cheese Fondue. I like it because it is far from ordinary yet doesn’t steal the show. I’ve added sweet and savory pecans and goat cheese and my sister, Maggie, made it for guests in Denver and added pomegranate seeds. It certainly doesn’t need any additions but please don’t hold back any creativity!

Fresh Fennel and Granny Smith Apple Salad

  • 1 medium-sized fennel bulb, julianned
  • 1 large granny smith apple, julianned
  • 1 large container mix baby greens
  • lemon vinaigrette
  • pecans, pomegranate seeds, goat cheese (optional)

Using a mandolin, slice the fennel and apple into 1/4 inch slices. Then slice thinning into even julianned pieces (if you can figure this full julianne technique out with the mandolin – more power to you). Add to your favorite lemon vinaigrette (mine is salt, pepper, sugar, lemon juice and olive oil) to prevent from browning. When ready to serve, toss with fresh baby greens.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s