Made this for a friend’s birthday as he loves fennel. A quick and simple salad that would pair well with any meal.
ingredients
1-1/2 Tbsp apple cider vinegar
1 Tbsp lemon juice
Sea salt and ground black pepper, to taste
1 tsp Dijon mustard
2 tsp maple syrup
1/3 cup olive oil
1 large fennel bulb (750 grams)
5 oz (142 grams) baby arugula
1 medium apple
1/4 cup shelled and salted pistachios, chopped fine
instructions
- In a glass jar with a lid, combine the apple cider vinegar, lemon juice, salt, pepper, grainy mustard, maple syrup, and olive oil. Close the lid on top and give it a shake to combine. Set aside.
- Remove the tops of the fennel, reserving some for garnish. Cut the fennel bulb in half lengthwise. Using a mandoline, carefully shave the fennel into thin but still substantial slices. Transfer shaved fennel to a large bowl.
- Add the arugula to the large bowl.
- Remove the core from the apple and slice it thinly, either with a knife or on the mandoline. Add to the large bowl. Season everything in the bowl with salt and pepper.
- Toss the fennel, arugula, and apple with all of the dressing and about half of the chopped pistachios. Once everything is sufficiently coated and tossed. Garnish the top with the remaining pistachios and serve!
yields
4-6 servings
Café Sid 