Fennel & apple salad
Martha Collison's salad is crisp and refreshing, with sweet fennel, two kinds of apple and a tangy dressing.
- 2 of your 5 a day
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 50g walnuts
- 1 bulb/s fennel
- 1 Granny Smith apple (or other sharp variety)
- 1 Pink Lady apple (or other sweet variety)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp clear honey
- 75g Parmigiano Reggiano
Preheat the oven to 180ºC, gas mark 4. Spread the walnuts out on a baking tray and bake for 6-8 minutes, until lightly toasted. Use a mandolin to shave or shred the fennel into thin slices, or thinly slice with a sharp knife. Cut the apples in ½, remove the cores, then slice into fine crescents. Place into a large bowl.
Shake the vinegar, oil and honey together in a small jar to make a dressing, pour it over the fennel and apple and toss well to coat. Season.
Divide the salad between 2 bowls, or place in a large serving bowl. Top with the toasted walnuts, then shave the cheese over the top and serve immediately.
Typical values per serving when made using specific products in recipe