One of simplest salads you can make. It’s light and refreshing- perfect to help cuts through a greasy or heavy meal. I served this with Coq a Vin and it was a perfect offset to the deliciously, fatty dish. Even my celery-hating friends devoured this. Slice it thin and use a carrot peeler to ‘peel’ off thin shreds of the cheese!
Apple, Fennel and Walnut Salad
1 fennel bulb
1 tart green apple
1 celery stalk
2 tbls up extra-virgin olive oil
1-2 tablespoons lemon juice + a pinch or two of lemon zest
Pinch of pink sea salt and pepper
Handful of walnuts
1 oz pecorino or parmesan cheese
handful fresh mint and parsley
Toast the walnuts in a dry skillet.
In a medium-sized bowl, whisk together the olive oil, lemon juice and zest with a pinch of salt and a few turns of black pepper.
Thinly slice the fennel, apple and celery using a mandoline (or by hand as thinly as possible.) Toss the sliced veggies in the bowl with the dressing.
Arrange onto a platter, sprinkle with walnuts, shreds of pecorino and torn, fresh herbs.0