Fennel and Apple Salad with Fresh Mint
Friday June 22, 2012
Summertime means lots and lots of fresh produce and fresh tastes and mint. So much mint! I've been craving mojitos something fierce all week. It doesn't help that we are in the middle of a heat wave. Unfortunately I am out of rum and have zero desire to go to leave my house to acquire some. So, until I can get my hands on some... I will find other uses for all my mint leaves.
I love me some mint.
Let me tell you about my new obsession. Fennel and apple salad with fresh mint. You CANT forget the mint. It kinda makes the entire dish. I have probably eaten it every day for the past 2 weeks. Yea... it's that good.
You see that bowl im holding? I might have eaten the whole thing by myself and not shared. Luckily it is just vegetables (SO much fibre). Guilt-free snacking at its best.
Recipe: Fennel and Apple Salad
Serves 6-8 depending on serving size!
Inspiration: This salad was inspired by my local butcher shop and a recipe I saw on Anna and Christina's Grocery Bags the other day.
Ingredients:
1 bulb fennel (halved and cored)
1 firm apple (red prince, crispin or granny smith)
zest of one lemon
juice of one lemon
2 tsp olive oil (optional- I didn't add it)
1 small carrot julienned (slivered in thin slices)
2 tsp honey
10-15 fresh mint leaves sliced + extra whole mint leaves for garnish
1/2 a small purple onion sliced fine
Method:
To prepare the fennel, start with a halved and cored bulb with the fronds removed. Place it cut side down, and slice across the bulb into thin slices (1/16” thick- basically as thin as you would like them). I used my mandoline for this which made it wicked fast, but you can also slice it yourself! Repeat with other half and place the fennel slices in a large bowl.
Cut the apple into thin slices (1/16” thick- again I used my mandoline) and place in the bowl with the fennel. Add the thinly sliced onion, the lemon zest and juice as well as the honey and olive oil (if you are using it). Sprinkle the mint overtop and toss to combine.
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1 firm apple (red prince, crispin or granny smith)
zest of one lemon
juice of one lemon
2 tsp olive oil (optional- I didn't add it)
1 small carrot julienned (slivered in thin slices)
2 tsp honey
10-15 fresh mint leaves sliced + extra whole mint leaves for garnish
1/2 a small purple onion sliced fine
Cut the apple into thin slices (1/16” thick- again I used my mandoline) and place in the bowl with the fennel. Add the thinly sliced onion, the lemon zest and juice as well as the honey and olive oil (if you are using it). Sprinkle the mint overtop and toss to combine.
