Apple and Fennel Salad

After over four (!!) years of blogging about sweet things, I’ve added a ‘salad’ category in my blog admin for the first time. I suddenly feel like a newbie.

It’s not that I don’t like salads. I love salads – whenever we eat at buffets, I’d decide if I wanted to go back based on the salad spread. But when it comes to making myself a bowl of raw yumminess, I’m no good.

A while ago, I ate one of the best salads I’ve ever eaten at my friend Shubhra’s house. It was zingy with lemon and crunchy with apple and fennel. Tiny bits of walnuts added the nutty element and tender mesclun held everything together.

Days passed and I was still thinking about that salad, so I figured I’d better learn to make this. One afternoon, I took an appointment with my teacher, bought all the ingredients for the salad and stood by the table to observe just how it’s done.

The most important lesson I learnt: Cut everything thinly – the finer the cut, the better the chances of all elements of the salad coming together in a single bite, maximising flavour.

Ever since I learned to make this salad, apple and fennel have become a permanent feature on my shopping list and I’ve been eating it twice every week at the least. With my salad-making jinx now broken, I can’t wait to learn more salad recipes.

Apple and Fennel Salad Recipe

Serves 2

Ingredients

1 fennel bulb
1 Granny Smith apple
A handful of tender salad greens
2-3 tbsp Parmesan, shaved
2-3 tbsp toasted walnuts
Freshly ground pepper
Flaky sea salt (I used Maldon)
1/2 lemon, juice and zest
4 tbsp extra virgin olive oil

Method

1. Cut the fennel bulb vertically, so that you’re cutting through the trimmed shoots.
2. Once halved, you can see the hard core at the base of the fennel. Scoop it out and discard.
3. Next, place the halved fennel on a cutting board, flat surface down. Slice it diagonally starting from the base, making sure to keep them as thin as possible. Or use a mandolin if you have one.
4. Next, halve and core the apple. Cut into thin slices.
5. Transfer the fennel and apple to a bowl, making sure to separate the ones that are stuck together.
6. Sprinkle with salt, pepper and lemon zest.
7. Add the salad green, walnuts and Parmesan and toss together.
8. In a small bowl, whisk together the lemon and olive oil. Add salt and pepper.
9. Pour the dressing over the salad. Toss to coat evenly.Garnish with more Parmesan and walnuts. Serve.