TLC Cooking "Fennel and Apple Salad"

Fennel and Apple Salad

INGREDIENTS

1	large Granny Smith apple, halved through the stem end and cored
1	large bulb fennel, halved and cored
3	small-med navel oranges, supremed, juice squeezed and reserved from pith.
1	medium shallot, minced
4	large handfuls mesclun (I vote for watercress!)
3	tablespoons toasted pine nuts
Dressing:
1/4	cup reserved orange juice
2	tablespoons lemon juice
2	tablespoons champagne vinegar
salt and pepper
leaves from one sprig of basil, chiffonade
1‑1/2	cup olive oil

PREPARATION:

Have a bowl of cold water with the juice of one lemon added. Shave the fennel across the grain on a mandolin. Shave the apple lengthwise on a mandolin. Add fennel and apple to the bowl of water.
Put the orange juice, lemon juice and vinegar in a bowl. Add pinches of salt and pepper and the basil. Slowly whisk in the oil in a steady stream until emulsified. Correct seasoning.
Drain and pat dry the fennel an apple and place in a large bowl, Add ¾ of the orange segments, the shallot and mesclun. Season with salt and pepper and toss. Drizzle and toss with vinaigrette to taste. Check seasoning. Plate salads.

This recipe appears in: Italian

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.