Fennel Salad With Apples & Radishes


 

  • 1 small shallot, very thinly sliced
  • 2 tbsp. apple cider or white wine vinegar
  • Kosher salt
  • 1/2 tsp. fennel seeds
  • 2 tbsp. extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
  • 1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced
  • 3 to 4 radishes, very thinly sliced
  • 1/2 c. walnuts, toasted and roughly chopped
  • 1/2 pomegranate seeds

In a small bowl, combine shallot, vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, until ready to use.

In a mortar and pestle, gently crush fennel seeds and 1/2 teaspoon salt until seeds start to break and are fragrant.

In a large bowl, whisk oil, lemon zest and juice, and fennel salt. Add fennel, apple, radishes, and pickled shallots (discard vinegar) and toss to combine; season with salt. Top with walnuts and pomegranate seeds.

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