For dinner on Saturday Paul was making fennel brined pork steaks. The recipe called for 2 tablespoons of fennel frond chopped into the brine. Unfortunately we had to purchase an entire fennel bulb for this use. Rather than having it go to waste we decided to make this amazing salad. It took less than 20 minutes to prepare and packed a flavour wallop.
Make it just prior to when you wish to serve it so that the apple doesn't discolour.
If you weren't too concerned about fat content you could use candied pecans for an interesting flavour and texture contrast.
Ingredients:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large fennel bulb halved lengthwise, cored and sliced crosswise paper thin
1 tablespoon finely chopped fennel fronds
1 Granny Smith apple, peeled and cut into matchsticks
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup pecan halves, toasted
In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper. Add the fennel, fennel fronds and apple and season with salt and pepper and toss. Garnish with the blue cheese and pecans and serve right away.
Comments