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
Yield: 2-3 servings
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
Cooking Directions
- Cut the fennel bulb vertically, so that you're cutting through the trimmed shoots.
- Once halved, you can see the hard core at the base of the fennel. Scoop it out and discard.
- 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.
- Next, halve and core the apple. Cut into thin slices.
- Transfer the fennel and apple to a bowl, making sure to separate the ones that are stuck together.
- Sprinkle with salt, pepper and lemon zest.
- Add the salad green, walnuts and Parmesan and toss together.
- In a small bowl, whisk together the lemon and olive oil. Add salt and pepper.
- Pour the dressing over the salad. Toss to coat evenly.
- Garnish with more Parmesan and walnuts. Serve.
Update: Fennel – you can get it it Bombay – I’ve seen it at Hypercity in Malad and at a few stalls at Crawford Market. Make it.
{ 16 comments… read them below or add one }
Hi Shaheen, I make a similar salad but instead of fennel I use cucumbers as I don’t find Fennel in Madras. You have any other ideas about replacing fennel?
Hey Kusum! I’m not sure – fennel’s pretty important to this salad.
Hey! I’ve read this recipe before and always felt like trying it out but dont know where to find fennel. Have you seen it at Crawford ever? Where else can i get it?
I’ve seen it at Trikaya and the stalls around it at Crawford. Hypercity, too.
This salad looks really great. Going on my list of recipe’s to try. Thanks for sharing.
You know, i never thought of cutting thin slices of vegetables for salads. This makes a lot of sense – with thin slices you can get so many flavors and textures in one bite.
Such a lovely fresh, crisp, healthy salad…love it! Bookmarked! Oh & I loved your earlier tweet about the Moroccan Mosque where you had mint tea..I also heart places like those…miss Morocco!
I can’t wait to go to Morocco after going to that lovely place.
lovely! we are still awaiting your roma travel tips especially your gelato trail !
I’m sorry to keep you waiting!
Hi shaheen,
which are your favorite paris blogs ? Am new to the blogosphere and was keen to know which are your favorite paris food related links/blogs. please share.
I like Lost in Cheeseland and David Lebovitz.
Looks gorgeous! You don’t seem to get fennel bulbs so easily in Mumbai…such a pity! Will try Nature’s Basket
I love fennel and apple together. Such a great combo!
I must admit that I am sort of afraid of fennel because I don’t like licorice and everyone says it tastes like black licorice. But this looks beautiful so maybe I will have to make an exception. I’m trying to eat more salads.
Vanessa emailed: i made the apple fennel salad today. delicious also!! now i did leave out the fennel, but listen to what i added, i added the salad greens, one sliced up red onion, sliced apples, and crumbled pecans. now that was delicious. i added a few chopped tomatoes and a small amount of provolone cheese and a little oil and vinegar. really good. i’ve never experimented with fennel though, maybe soon though.
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