This salad is laughably easy to make, but offers a beautiful presentation of colors and textures that would work perfectly for a summer picnic or gathering.
*Tip: When slicing the fruit, have a large bowl nearby filled with water and fresh squeezed lemon juice. Throw the fruit into the lemon water to prevent browning before assembly.
Fennel, as an ingredient, has always been a bit mysterious and intimidating to me. But this recipe was the perfect gateway and I was so drawn to the licorice-smelling bulb that I'm planning on incorporating it into my cooking much more often.
Apple, Pear and Fennel Salad
By Aran Goyoaga of Cannelle Et Vanille
Original Recipe
makes 3-4 servings
2 apples, thinly sliced
2 pears, thinly sliced (use 3 pears if on the smaller-side)
1 fennel bulb, cored and thinly sliced
1 cup fresh watercress or micro-greens
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.
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