Pommes et fenouil (Print Version)
# Ingredients:
→ Salad Base
01 -
2 large apples (like Honeycrisp or Granny Smith), sliced thinly
02 -
½ small red onion, thinly sliced
03 -
1 medium fennel bulb, sliced thinly (save the fronds for topping)
04 -
2 cups of baby greens or arugula
05 -
⅓ cup of roasted pecans or walnuts
06 -
⅓ cup of shaved Parmesan or optional vegan cheese
→ Dressing
07 -
3 tablespoons olive oil
08 -
1 tablespoon fresh orange juice
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon maple syrup or honey
12 -
Salt and black pepper to taste
# Instructions:
01 -
Use a sharp knife or a mandoline to slice the apples, fennel, and red onion into thin pieces.
02 -
Put the walnuts or pecans in a dry pan over medium heat for 2–3 minutes until they smell fragrant.
03 -
In a small bowl, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper until it comes together smoothly.
04 -
In a large mixing bowl, combine the apples, fennel, red onion, and greens. Add the dressing, tossing until everything is coated.
05 -
Sprinkle the toasted nuts, Parmesan, and fennel fronds over the top as garnish.
06 -
Serve right away as a side dish, light main meal, or starter.
# Notes:
01 -
This vibrant dish stays fresh in the fridge for up to one day.
02 -
For a heartier option, toss in cooked chicken or some lentils.