Fennel Salad With Apples And Fresh Corn Recipes

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE

Steps:

• For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
• On a larger platter, layer the butter lettuce and top with the sliced veggies.
• For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
• Drizzle the vinaigrette over the salad and top with the Pecorino.

FENNEL SALAD WITH APPLES AND FRESH CORN

Steps:

• Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
• Cut each bulb in half lengthways, then slice as thinly as possible.
• Keep skin on apple and cut them as thinly as possible.
• Cut red onion as thinly as possible.
• With a knife cut along the core of cooked corn in order to remove kernels.
• Mix together ingredients for the vinaigrette and pour over salad.
• Refrigerate for a few hours before serving.

FENNEL AND APPLE SALAD

Steps:

• First, place the olive oil, apple cider vinegar, and salt into a dressing bottle or glass jar, close it and shake it to blend. If you like, you can add some freshly cracked black pepper, but it's not necessary.
• Second, rinse both the fennel bulb and apple. Cut off the long stalks of the fennel and discard them. Save a few of its feathery leaves to add to the salad.
• Next, using a mandolin, select the size of the blade you prefer. I used the middle blade size, creating slivers of both the fennel and apple that aren't too thin and not too thick.
• Shave the fennel, and transfer to a salad bowl.
• Then shave the green apple. Place the slices of the apple into one pile and with a knife cut the pile into fourths. Transfer to the salad bowl.
• Drizzle with some dressing over the salad, toss, and taste. If you prefer, you can add more vinaigrette to your liking, including seasoning with more salt to your taste. Toss some of the feathery leaves in, as a garnish.
• Cover with clear wrap and chill at least one hour or more before serving.
• Serve chilled.
• Yields: 6 servings

APPLE FENNEL SALAD

Steps:

• In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.