Okay, it’s not a secret that I absolutely love and live on bowls of raw yumminess. Apple and fennel salad with roasted walnuts, lemon and parmesan. Crisp and refreshing.
Salad, Side Dish
2small fennel bulbs,trimmed, halved lengthwise, thinly sliced (use a mandolin if you have one)
1Granny Smith apple,halved, cored and cut into thin slices
zest of 1 organic lemon
sea salt and freshly ground pepper,to taste
4cupsmesclun salad greens(about 100 g)
1/2cupwalnuts,toasted (45 g)
2-3tablespoonsfreshly grated parmesan
juice of 1/2 organic lemon,or more
4tablespoonsextra-virgin olive oil
In large bowl, combine apple and fennel (separating pieces of apple that are stuck together). Sprinkle with salt, pepper and lemon zest, toss together and add the mesclun greens, walnuts and parmesan and toss again.
In a small bowl, whisk together the lemon and olive oil. Season with salt and pepper.
Pour the dressing over the salad and gently toss together until evenly coated. Garnish with a little more parmesan and serve.