Fennel & Apple Salad
Main dish: This light and refreshing salad gets lots of crunch from the fennel, apples, and pecans. Leftovers: Pile what’s left on top of a sandwich in place of lettuce. The apples and fennel go well with a Gruyere cheese sandwich.
Ingredients2 medium fennel bulbs or 1 large fennel bulb
2 Granny Smith apples, halved, cored, and thinly sliced
½ cup pecans, toasted and roughly chopped
¼ cup extra virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons chopped flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground pepper
Nutrition FactsPer serving: 152 calories, 12 g fat (1.4 g saturated), 12 g carbohydrates, 1.5 g protein, 4 g fiber, 177 mg sodium (8% Daily Value).
Directions1. Slice the fennel bulbs into quarters, top to bottom, and remove the core and outer leaves. Cut the quarters with the grain into paper-thin slices.
2. Place sliced fennel, apples, and pecans in a large bowl.
3. In a small bowl, whisk olive oil, lemon zest, lemon juice, parsley, salt, and pepper. Add to the fennel-apple mixture and toss gently to coat the salad just before you serve it.