Fennel & Apple Salad
Mix the lemon juice, olive oil, creme fraiche or natural yoghurt, salt, pepper and fennel seeds together first. It is important to have the dressing ready as it needs to coat the salad as soon as the other ingredients are sliced or the apple with start to go brown.
Finely slice the fennel bulb including the fronds (keep these separate for decoration before serving). Then slice the apple with a mandolin (watch out for shredded finger as I find my mandolin is very sharp).
Mix the dressing into the salad and then pop everything into a serving bowl. Decorate with the fennel fronds and a sprinkle of sumac which adds a bit more of a citrus flavour to complement the sharpness of the dressing and a handful of toasted nuts if you have any to hand.
N.B. Please forgive the lack of exact measurements but I very much cook by feel and taste, so make your own adjustments as you think.
Ingredients
Directions
Mix the lemon juice, olive oil, creme fraiche or natural yoghurt, salt, pepper and fennel seeds together first. It is important to have the dressing ready as it needs to coat the salad as soon as the other ingredients are sliced or the apple with start to go brown.
Finely slice the fennel bulb including the fronds (keep these separate for decoration before serving). Then slice the apple with a mandolin (watch out for shredded finger as I find my mandolin is very sharp).
Mix the dressing into the salad and then pop everything into a serving bowl. Decorate with the fennel fronds and a sprinkle of sumac which adds a bit more of a citrus flavour to complement the sharpness of the dressing and a handful of toasted nuts if you have any to hand.
N.B. Please forgive the lack of exact measurements but I very much cook by feel and taste, so make your own adjustments as you think.