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Fennel-and-Apple Salad

Fennel-and-Apple Salad
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While traveling to France I had a great chance to enjoy some simple yet incredibly delicious dishes.

Back to my Chicago suburban kitchen, I am very delighted when I have a chance to reproduce them, or create something similar – simple and French elegant. This Fennel-and-Apple Salad definitely has a French twist.

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From my perspective, this salad is perfect not only for everyday life, but also for a holiday feast.  It is a pretty ‘smart’ salad – light, refreshing and healthy. A crisp and juicy combination of fennel and apple will compliment rich winter stews or will make a mouthwatering appetizer (a recipe of the appetizer will follow).

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Fennel-and-Apple Salad

 

2 servings

Ingredients

  • ½ fennel bulb, paper thin sliced 
  • 1 medium apple (honeycrisp or similar), julienned
  • fennel fronds for garnishing

For dressing:

  • 1 tbsp lemon juice
  • 1-2 tbsp extra virgin olive oil
  • ½-1  tbsp whole grain Dijon mustard
  • coarse sea salt
  • freshly ground black pepper

 

 

Preparation

For the fennel and apple I used a ‘mandoline’ type slicer.

In a bowl, mix all the ingredients for the dressing. Add the fennel and apple. Stir, coating well with the dressing.

Serve garnished with the fennel fronds.

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Cook with pleasure!

 



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