Guest guest Posted August 24, 2008 Report Share Posted August 24, 2008 Granny Smith Apple & Fennel Salad 1 tablespoon lemon juice 1 tablespoon ice cold water 2 firm, ripe Granny Smith apples 1 medium fennel bulb, with fronds in tact zest of one fresh lemon 2 tablespoons extra virgin olive oil sea salt freshly ground black pepper fresh chervil sprigs, for garnish, optional Combine the lemon juice and ice water in a medium bowl. Set aside. Halve and core the apples. Using a mandoline, slice the apples paper thin. Alternatively, using a sharp chef¢s knife, slice the apples as thin as possible. Place the apple sliced into the lemon and water and toss. Cut off the fronds of the fennel bulb and reserve. Cut off the bottom root end of the bulb. Cut the fennel in half, and thinly slice the bulb with the mandoline. Alternatively use a sharp chef¢s knife. Set the slices aside. Chop the fronds and reserve. Drain the apple slices and wipe clean the bowl. Pat the apple slices dry, and return to the bowl. Add the fennel bulb slices, the lemon zest and the olive oil. Toss to combine. Season with salt and pepper to taste. Transfer salad to a chilled salad bowl and sprinkle fennel fronds. Garnish with fresh Chervil sprigs and serve. Serves 4. ________________ Get a sneak peak at messages with a handy reading pane with All new Mail: http://ca.promos./newmail/overview2/ Quote Link to comment Share on other sites More sharing options...
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