Very crisp and elegant, this is a beautiful starter or side dish salad with a restrained flavor profile and incredible texture. It also helps that is fast and has limited ingredients.
Fennel Apple Salad
American Vinegar Works
2 medium fennel bulbs
2 tablespoons of fronds pulled from fennel and lightly torn
Half one large apple
⅓ cup grated Parmesan, more for garnish
Vinaigrette made with Honey Wine Vinegar
Wash fennel. Remove fronds and reserve for garnish.
Very thinly slice fennel bulb (the white portion) using a mandoline or sharp knife.
Prepare classic vinaigrette using Honey Wine Vinegar and extra black pepper. Pour vinaigrette over sliced fennel bulb to soak in slightly.
Grate Parmesan over fennel and mix in.
Peel, core, and thinly slice apple and gently fold in into the salad. If you prefer you can use the equivalent amount of thinly sliced sugar snap peas or celery in this salad. If using apple it is best to slice it immediately before serving so that it does not darken and contrast against the white fennel.
Plate salad. Using a vegetable peeler add several, long Parmesan shavings to each plate and top with torn fennel fronds and coarsely ground black pepper.