_ Ingredients
1/4 cup olive oil
2 green apples cored and sliced thin
3 fennel bulbs sliced thin
1/2 cup chopped fennel fronds
2 tablespoons tahini
1/2 cup chopped walnuts toasted
3 tablespoons apple cider vinegar
3/4 teaspoon salt
1/4 cup pomegranate seeds
2 tablespoons honey (use date honey or agave to make it vegan)
_ Instructions
Prepare the fennel and apple slices, making sure to slice each very thin. To slice
the fennel, slice the bulb from the stalks.
Slice the bulb in half, top to bottom.
Use a smaller knife to cut out the core from each half.
Place the flat side of each half bulb on the cutting board. Slice downward to
make thin strips.
Remove fennel fronds from the stalks and chop them to make 1/2 cup of fronds.
Remove any tough stems.
For the apples, slice in half and use a melon scoop to remove the core - or you
can use an apple corer for this step.
Slice downward at a slight angle to create thin slices.
You can also slice fennel and apple on a mandoline to a width of 2 mm (1/10
inch) if desired.
In a blender combine apple cider vinegar, tahini, honey and salt. Blend
ingredients on low, then increase blending speed to medium. Slowly drizzle in
the olive oil to emulsify the dressing.
Combine sliced fennel, sliced apples, and fennel fronds in a large bowl. Pour
dressing over the fennel, apples and fronds and toss gently to combine.
Garnish salad with toasted walnuts and pomegranate seeds. Taste and add
additional salt to taste, if desired. Serve. This salad can be made ahead and tossed
with dressing up to 24 hours prior to serving. If making ahead, reserve the
pomegranates and walnuts to garnish just before serving.
0 Comments