Fennel & Apple Salad Recipe

Our Chicken Ballotine is on special offer this week so we thought we’d find an excellent accompanying starter which will balance out the rich and sweet main course. We hope you enjoy this recipe for Fennel and Apple Salad.

INGREDIENTS

50g walnuts

1 bulb/s fennel

1 Granny Smith apple (or other sharp variety)

1 Pink Lady apple (or other sweet variety)

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp clear honey

75g Parmigiano Reggiano

METHOD

1.    Preheat the oven to 180ºC, gas mark 4.  Spread the walnuts out on a baking tray and bake for 6-8 minutes, until lightly toasted. Use a mandolin to shave or shred the fennel into thin slices or thinly slice with a sharp knife.  Cut the apples in ½, remove the cores, then  slice into fine crescents. Place into a large bowl.

2.    Shake the vinegar, oil and honey together in a small jar to make a dressing, pour it over the fennel and apple and toss well to coat. Season.

3.    Divide the salad between 2 bowls, or place in a large serving bowl. Top with the toasted walnuts, then shave the cheese over the top and serve immediately.

Recipe originally found here: https://www.waitrose.com/ecom/recipe/fennel-and-apple-salad