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2 apples of your choice -- peeled, cored and thinly sliced
1 fresh fennel bulb - trimmed
1 bunch arugula
Parmigiano-Reggiano - shaved
Olive Oil
Gravenstein Apple Cider Vinegar or Red VinegarFreshly ground Tellicherry pepper
Sea Salt to taste
Serves 6 as a side, or 12-16 in small cups as an appetizer or a Tapa
This makes a lovely winter salad. If served as a side, it goes very well with pork roast.
Directions:
1. Thinly slice all ingredients. The fastest way to slice is either using a food processor slicing blade or a mandoline, but a sharp knife works too.
2. Coat apple and fennel with olive oil as soon as possible that they don't oxidize; add arugula and drizzle with vinegar to taste. Then mix salad carefully with your hands to separate all the ingredients and ensure they are evenly distributed.
3. Add Fleur De Sel and freshly ground pepper to taste.
4. Arrange salad on a platter, garnish with shavings of Parmigiano-Reggiano (use a veggie peeler) and serve.