Fennel Apple Salad
This is one of those salads that you will serve at your dinner party and still be thinking about the next day, and the best part....it only gets better!
Equipment
- Mandoline Slicer, or knife
- small bowl
Ingredients
Manchego Dressing
- ⅓ cup grated manchego + more for topping
- 3-4 tbsp fresh dill chopped
- 1 ½ tbsp dijon mustard
- 1 ½ tbsp Japanese mayo
- 2 tsp honey
- 2 ½ lemons zest of one, juice of the rest (save a little for the fennel)
- ⅓-½ cup olive oil adjust this to taste
- Salt and pepper to taste
Fennel Apple Salad
- 3 large fennel bulbs or 4 medium ones
- 2 green apples
- 3 scallions chopped, green part only
- ⅓ cup slivered almonds toasted
Instructions
- Mix the manchego, dill, mustard, mayo, honey, lemon juice and zest. Mix well. Slowly stream in oil while mixing to emulsify, starting with the ⅓ cup and add more to taste. Salt and pepper to taste, at the end.
- Shave the fennel and squeeze a bit of lemon to it.
- Shave the apples and soak in salted cold water so they don't turn brown or add lemon.
- Mix the fennel, apple, green onions, almonds and add the dressing. Let it sit for 20-30 minutes.
- Serve with a mountain of manchego (if you are going to be eating it later, wait to top with he mountain of cheese till right before), black pepper and that is it.
Notes
If you are going to be eating it later, wait to top with he mountain of cheese till right before.
Nutrition
Calories: 284kcal, Carbohydrates: 25g, Protein: 5g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 165mg, Potassium: 681mg, Fiber: 7g, Sugar: 14g, Vitamin A: 314IU, Vitamin C: 42mg, Calcium: 164mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.