Fennel and apple salad
An aromatic salad with a wonderful mixture of textures and flavours.
Serves 4 as a side dish.
- 2 fennel bulbs (300g)
- 1 Granny Smith apple, or other tart variety
- 15g dill, coarse stalks removed, finely chopped
- 15g parsley leaves, finely chopped
- 30g sweetened dried cranberries or sour cherries
- 50g blanched almonds, roughly chopped
- juice of ½ orange, or to taste
- juice of ½ lemon, or to taste
- zest of 1 organic or unwaxed orange
- 2 tbs extra virgin olive oil
- sea salt and freshly ground black pepper
- Core the fennel and apple and using a sharp knife or mandolin slicer finely cut both into very thin slices, saving any fennel fronds. Place in a bowl with the herbs and cranberries or cherries.
- Toast the almonds in a dry pan over a medium heat until they turn golden brown, then add them to the salad.
- Pour over the orange and lemon juices, orange zest and extra virgin olive oil and season with salt and pepper. Toss gently and taste, you may want to add a squeeze more lemon or orange juice to adjust the acidity or sweetness to your liking. Scatter with the reserved fennel fronds, if you have them.
- This salad can happily sit for 1 hour or so before serving. In fact it even improves, as the flavours have a chance to soak in.
This recipe is an edited extract of Zaitoun by Yasmin Khan, Bloomsbury ($45).