Apple Fennel Salad

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Occasionally a friend of our will go out of town and empty out their fridge in our direction.  Close friends of mine know that I will make something of nothing.  That lonely sweet potato, I’ll throw it into this sausage and potato soup, and a random tomato always has a future in this roasted vegetable tomato sauce.  About this time last year, my friend Christie left for a trip and had just one green apple and fennel bulb left in her fridge.  She handed them to me, entrusting to me the random produce, and also gave me a beloved recipe for the pair.

Yield: 3-4 side servings

A fresh and crisp winter salad with green apple and fennel dressed with a simple lemon dijon vinaigrette.


  • 1 fresh fennel bulb, thinly sliced
  • 1 granny smith apple, thinly sliced
  • 1 1/2 tablespoons lemon juice, and zest of half the lemon
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove of garlic, minced
  • zest of 1/2 lemon
  • 1 tablespoon finely chopped parsley
  • 1/8 teaspoon kosher salt
  • dash of freshly ground pepper


  1. Slice the fennel bulb in half and remove the bitter center. Then lay the bulb flat on a cutting board and thinly slice from the base toward the stem of the fennel. Thinly slice the apple. Combine fennel and apple in medium bowl.
  2. Whisk together lemon juice, oil, mustard, honey, garlic, salt and pepper, in a small bowl.
  3. Pour dressing over apple/fennel mixture; add parsley and lemon zest, toss until well blended.
  4. Cover and refrigerate 1 hour before serving.

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