Ever eaten raw fennel? Time to start! And here’s a fabulous recipe to start with: Raw Fennel and Apple Salad. It’s easy to make and it’s shockingly good. I say shockingly because everyone I coerce into trying it has been shocked at how good it is! You will be, too; promise! It’s a yummy, crunchy, sweet, savory salad that’s both refreshing and light. 

Recently, I have seen some Raw Fennel-Apple Salads sprinkled with pomegranate seeds which ups the eye-appeal considerably—I haven’t tried it though. I’ve also seen roasted pecans sprinkled over the top, which sounds weird to me, but I’m putting it out there in case you want to try it 🙂

The photo below is of Date and Sausage Stuffed Pork, Moroccan Carrots and, on the side, the Raw Fennel Apple Salad. Right now, only the Raw Fennel-Apple Salad recipe is on my website. Fingers crossed I’ll add the Moroccan Carrots soon, which are also yummy. I have no recollection of the Date and Sausage Stuffed Pork, so I probably won’t be posting that.

Apple Fennel Salad

INGREDIENTS

• 2 med fennel bulbs
• 2 Granny Smith apples—Personally, I found the Granny Smith apples to be a bit too tart for my liking, I prefer Fuji apples.
• ½ cup thinly shaved Pecorino Romano Cheese—I’ve substituted Parmesan
• 2 Tbsp. finely chopped flat-leaf parsley
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. grated lemon zest
• ½ tsp. Kosher salt
• 1/8 tsp. freshly ground pepper

DIRECTIONS

1. Remove fennel tops and chop 1 Tbsp. of the green, feathery fronds.
2. Trim root ends, halve, core and thinly slice fennel bulbs.
3. Peel, core, and thinly slice the apples.
4. In a large bowl, combine sliced fennel bulbs, sliced apples, shaved cheese, olive oil, parsley, lemon juice and zest, salt, and pepper; toss gently.
5. To serve, arrange salad on a large, chilled serving pate. Sprinkle with reserved 1 Tbsp. fennel fronds.

Makes 4-6 side dish servings.

I hope you try this; it’s truly lovely. Thanks for stopping by my kitchen today!