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.
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