Marinated Fennel Salad with Apples and Citrus
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A bright crisp salad to help lift your spirits and give you hope for spring.
| Servings | Prep Time |
| 2-4 | 10 minutes |
| Passive Time |
| 1-12hours |
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Marinated Fennel Salad with Apples and Citrus
A bright crisp salad to help lift your spirits and give you hope for spring.
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Ingredients
Salad
- 1medium bulb Fennel
- juice of 1 lemon
- pinch Sea Salt
- 6cups arugula
- 1 granny smith applepeeled and cubed
- 1/3cup walnutsroughly chopped
Dressing
- 1 Blood Orange or other small juicing orangejuiced
- 1/3 cup Balsamic vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Sea Saltor to taste
Servings:
Units:
Instructions
- Remove the stem-like tops from the fennel and cut out the hard “heart” at the bottom of the bulb.
- Place the fennel on its side and thinly slice it crosswise into rings. If you have a mandolin, use this to make extra thin slices.
- Place the rings in a bowl with the juice of 1 lemon and a pinch of sea salt and toss to coat well. Let sit on the counter or in the refrigerator for at least one hour. I like to do this in the morning in preparation for the evening meal.
- Make the dressing: Place all ingredients in a mason jar or container with a tight fitting lid and shake well to emulsify.
- To serve: Drizzle the greens generously with dressing (you won’t need it all, dress to taste) Arrange the greens on 2-4 plates and top with fennel slices, apples and walnuts. Sprinkle with Sea Salt. Manga!
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