Apple and fennel salad with pine nuts, parmesan and shallot dressing
This very easy to make Italian salad is delicate, fresh-tasting and crunchy.
The sweetness of the Pink Lady apple complements the aniseed flavour of the fennel. Serve for a summer lunch with slices of the best prosciutto and focaccia, it’s like heaven on a plate.
Serves: 4
Preparation time: 15 minutes
You’ll need:
1 large fennel bulb, thinly sliced
1 Pink Lady apple, cored and thinly sliced
2 tbsp flat leaf parsley, torn
Juice of ½ lemon
25g pine nuts, toasted
25g Parmigiano Reggiano (parmesan) cheese, shaved
For the dressing:
1 tbsp white balsamic vinegar
4 tbsp extra virgin olive oil
1 small shallot, finely chopped
1 tsp clear honey
Pinch of salt and pepper for seasoning
What to do:
In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.
Place the ingredients for the dressing in a screw top jar, season and shake well.
Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.
Nutritional Values
Recipe by www.pinkladyapples.co.uk
Latest posts by Sally - Silversurfer's Editor (see all)
- Freezing this Christmas, a charity single could hit the number one spot - December 20, 2024
- Theatre tickets from £10 for 50+ London shows with See It Live in 2025 - December 19, 2024
- Should Waspi women be entitled to compensation? - December 17, 2024
- What was your favourite childhood toy? - December 17, 2024
- It’s never too late to play bridge - December 15, 2024
