Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
10 minutes
Servings:
10 minutes
| Ingredients | Measurements |
|---|---|
| Fennel | 1 bulb |
| Gala Apple | 1 medium |
| Walnuts (toasted) | 1/2 cup |
| Shaved Parmesan | 1/2 cup |
| Mustard | 1 tsp |
| Lime/lemon juice | 1 medium |
| Zest of lime/lemon | 1 |
| Extra Virgin Olive Oil | 1/4 cup |
| Honey | 1 tbsp |
| Salt and Pepper | to taste |
Prep the salad: Thinly slice the fennel bulb and apple (a mandoline works best for even slices). Finely chop the fennel greens and add them to the bowl. Sprinkle in the lime or lemon zest.
Make the dressing: In a small jar, combine olive oil, mustard, honey, lime/lemon juice, salt, and pepper. Shake or whisk well until well combined, then pour over the salad mixture. Toss gently to coat.
Toast the walnuts: Heat a small pan over medium heat. Add the walnuts and stir every minute to prevent burning. Once they turn slightly golden and fragrant, remove from heat and let cool.
Plate and serve: Arrange the salad on your serving dish. Top with toasted walnuts and shaved parmesan.
Enjoy!
This is a perfect summer salad to be served it on its own as an evening snack, an appetizer before a warm meal, or as a refreshing side to seafood. You can also tuck it into a boiled egg sandwich or even a ham sandwich to instantly brighten the flavours and textures.