Fennel is among my favorite winter vegetables. It is so incredibly versatile that I’m always surprised people don’t use it as often as they should. You can eat it raw, roasted or braised. It pairs exceptionally well with fish and can be a nice addition to any pork or meat dish. The fronds can be minced and used as a fresh herb.
Fennel is available all year but it is best in the winter when it has a more aromatic taste. It is very easy to prepare. You simply trim off the top and remove the fringy outer layer.
If you are a fennel lover like me, then you are in for a treat. Pairing fennel with granny smith apples and fresh mint creates an incredibly fresh and tasty salad.
For this salad you will need to slice the apples and the fennel as thinly as possible. Now will be a good time to dust off your mandoline.
Safety first:
When slicing with the mandoline, make sure you use the hand guard correctly. Do not attempt to use the mandoline without the hand guard. The blades are super sharp and dangerous.
- 2 Granny Smith Apples
- 2 fennel bulbs
- 10 fresh mint leaves
- 2 tbs lemon juice
- ½ tsp Dijon mustard
- ½ tsp honey
- 4 tbs olive oil
- Kosher salt
- Freshly-ground black pepper
- To make the vinaigrette: place the honey, lemon juice, Dijon mustard, salt and pepper in a bowl. Stir until well combined. Add the olive oil. Mix well then taste. If it’s too acidic add more olive oil and a little more honey if necessary. Adjust salt and set aside.
- Using a mandoline or a sharp knife, slice the apples and the fennel as thinly as possible. Arrange the apple and fennel slices on a plate. Sprinkle with mint leaves and spoon over the dressing.
Light, simple and sophisticated. Bravo. I love fennel and I love this salad. I use fennel in my stews, cassoulets and tagines…and always with your bread!!