Fennel apple salad
Macedonia di finocchio e mela
Fennel apple salad makes a refreshing and welcome alternative to the more traditional combo of fennel with oranges and olives.
I find the aniseed flavour of fennel plainly irresistible, so when the bulbs are in season we eat them almost daily. Therefore I am an ardent collector of fennel recipes that ensure a great deal of variation even though one of the basic ingredients remain the same.
Ingredients
1 fennel bulb
1 apple
100 ml yogurt
1 tbsp olive oil
3 tbsp salt almonds
Preparation
Wash the fennel bulb and was and core the apple.
Dice fennel and apple in regular pieces, but keep the green top of the fennel for later.
Stir yogurt with olive oil and toss the diced fennel and apple in the dressing
Sprinkle the fennel apple salad with the green fennel top or dill and roasted almonds before serving.
Serve
If you have not got ready made salty almonds you can make your own.
Just blanch the almonds in boiling water to remove the peel
Dissolve 1 tbsp salt in 50 ml hot water
Place the almonds in the water
Drain the almonds and leave them to dry in the oven at 150 C / 300 F for 10 minutes until they become golden brown.
Serve the fennel apple salad as a light lunch, a starter with a slice of smoked salmon or a side dish with poultry.
Alternatives to fennel apple salad
Fennel apple salad with salt roasted almonds and dild
Thank you the recipe, Mette. Looks delicious :)
Thank you – And I’m sure it would work with Japanese food too.
I also love fennel but mostly just add it into salads and don’t make it the feature. This recipe sounds really good.
I add it in salads too, but that way it tends to become anonymous and disappear.