Italian-Style Fennel & Apple Salad Recipe
Great way to use all that fennel and apples that you get in your weekly vegetables boxes in early spring.
Adapted from Mireille Guiliano's cookbook, "The French Women Don't Get Fat Cookbook" (Atria Books, 2010)
ingredients:
2 fennel bulbs - washed, trimmed, quartered lengthwise, and thinly sliced crosswise
2 red apples - washed, cored and sliced (but not peeled)
2 tablespoons lemon juice (1/2 lemon)
6 ounces Pecorinu cheese, cut into matchsticks
3 tablespoons olive oil
sea salt and freshly ground black pepper
1/3 cup pine nuts - toasted
directions:
1. Place fennel, apples, lemon juice and Pecorinu cheese in a serving bowl.
2. Add olive oil and gently toss. Season to taste, garnish with toasted pine nuts, and serve
serves 4