Shaved Fennel and Apple Salad

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Shaved Fennel and Apple Salad

Yields1 Serving
 2 medium fennel bulbs
  2 Granny Smith apples , halved, cored and thinly sliced
  1/2 cup thinly shaved Pecorino Romano cheese
  1/4 cup extra-virgin olive oil , plus additional for serving
  2 tablespoons chopped flat-leaf parsley
  1 tablespoon grated lemon zest
  1/2 teaspoon coarse salt
  1/8 teaspoon freshly ground pepper
1

Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandolin or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.

2

In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.

3

To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.

Ingredients

 2 medium fennel bulbs
  2 Granny Smith apples , halved, cored and thinly sliced
  1/2 cup thinly shaved Pecorino Romano cheese
  1/4 cup extra-virgin olive oil , plus additional for serving
  2 tablespoons chopped flat-leaf parsley
  1 tablespoon grated lemon zest
  1/2 teaspoon coarse salt
  1/8 teaspoon freshly ground pepper

Directions

1

Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandolin or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.

2

In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.

3

To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.

Notes

Shaved Fennel and Apple Salad
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