Apple and Fennel Salad with Lemon and Dill
This is a light, fresh, crispy, healthy salad with lots of sweet apple, a citrus kick and a hint of liquorice from the crunchy fennel. Finished with lashings of fresh dill, with its additional tang and anise, this is a wonderful salad for a hot day or as an accompaniment to chicken or a firm, fleshy, white fish such as halibut or turbot.
Ingredients
- 1 fennel, core/stem removed, trimmed and shredded
- fresh dill fronds, to taste
- 4 apples, I used pink lady, cored and finely sliced, ideally using a mandoline – no need to peel
- 2 – 3 tablespoons good quality olive oil
- juice of 2 lemons
- freshly ground sea salt
- freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Prepare the vegetables/fruit:
– remove the core/stem from the fennel and finely shred.
- chop the fronds of dill.
- core and slice the apples, ideally using a mandoline
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Toss the fennel, dill and apples in a serving dish with the lemon juice, olive oil and salt and pepper to taste.
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Serve immediately.
Recipe Notes
Equipment:
- chopping board and knife
- lemon reamer
- serving bowl
How should I serve this salad?
This is a wonderful salad for a hot day or as an accompaniment to chicken or a firm, fleshy, white fish, such as halibut or turbot.