Fennel Apple Salad with Lemon Vinaigrette
Apples and fennel. A match made in heaven. Combine it with a bright lemon maple vinaigrette and some macadamia “cheese” crumbles and you have a delicious apple salad that works for lunch or a first course for company! I love the combination of fennel and apples and this recipe utilizes both the bulb and the leaves.
Fennel is an herb who’s bulb like stem serves as a vegetable. With a flavor resembling Anise, “Florence Fennel” was once used as one of the main herbs in absinthe, a medicinal alcoholic beverage with a colorful history that was once banned from the United States and Europe. We now know that it not only imparts a lovely flavor, it is full of phytonutrients that have wonderful antioxidant qualities. It is also a great source of Vitamin C, Potassium and Fiber!
Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia "Cheese"
SERVES 4
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons maple syrup*
- 1/2 lemon, juice from
- 1 tablespoon diced shallot
- Himalayan salt and pepper to taste
- Mix all ingredients except diced shallot in blender. Blend until emulsified.
- Stir in shallots. Put in glass bowl and set aside.
Macadamia “Cheese”
- 1 cup macadamia nuts, soaked overnight, rinsed
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon agave or liquid sweetener of choice
- 1 teaspoon nutritional yeast
- 2 tablespoons fennel leaves, finely diced
- Himalayan salt and pepper to taste
- Process all ingredients in food processor until well blended. You will have to scrape down the sides occasionally.
Salad
- 1 apple, sliced thin (approximately 1/8th-inch thick)
- 2 fennel bulbs, sliced very thin (I used a mandoline)
- 1/2 cup walnuts
- Vinaigrette
- Macadamia “Cheese”
- Toss the sliced apples and fennel in vinaigrette.
- Place on plate alternating apple slice and fennel.
- Top with macadamia “cheese”, walnuts and ground pepper.
ChenaRaw wrote on February 24, 2012
I have yet to experiment with fennel. Looks awesome!
Ellen wrote on February 23, 2012
Wonderful! I have fennel bulbs ready in the garden and the Cheeze in the fridge! Lunch tomorrow!
Thank you, Susan.
Jayme wrote on February 22, 2012
Sounds fantastic. Can hardly wait to try this one! Thanks
Faith wrote on February 22, 2012
this does sound great, and it doesn’t even need a dehydrator! woo hoo…
Barb C wrote on February 22, 2012
Absolutely gorgeous and so fresh-looking!
Amanda wrote on February 22, 2012
You have such a gift! That picture is stunning… and the recipe is beyond creative!! I am in awe!
Raw Antonia wrote on February 22, 2012
Wow, that looks amazing, almost too pretty to eat!
My non-raw friend who is sitting here with me saw your pictures and just said “One thing’s certain: you raw foodists sure know how to make good looking food!”
Wish i had the same talent with setting meals up. Things start to crumble and fall when i assemble anything with more than 2 layers. :))
Susan Clow wrote on February 22, 2012
This looks so amazingly yummy. I can hardly wait to try it. Thank you for sharing this.
Amber wrote on February 21, 2012
Absolutely stunning!
Looks outrageously good.
Thanks for sharing such a wonderful recipe.
Be Well,
–Amber