This has got to be on my top 10 list of fabulous salads. I know it seems a strange combination, but the aniseed fennel and sweet crispy apple are superb together. And the salsa verde is sharp and punchy, adding a complex flavour to this dish.
The salsa verde is so delicious that I can honestly eat spoonfuls on its own. All in all, this salad is a bold enthusiastic one, which needs no apologies. Try this salad on a piece of griddled pork or even a chicken breast and turn the ordinary into extraordinary.
Serves 2
Ingredients:
2 baby fennel or half a large bulb – finely sliced
2 apples – finely sliced into rounds and then in half (do this last to prevent the apple from going brown)
80g baby rocket leaves
Salsa verde dressing
¼ cup parsley – chopped
10 pitted green olives – chopped
1 tbsp. capers – halved
2 tbsp. mint – chopped
1 tbsp. red wine vinegar
1 lemon – juice only
2 cloves garlic crushed
2 tbsp. olive oil
Recipe:
1 Mix all the salsa verde ingredients together, and spoon over the apple and fennel salad.
2 Garnish with parmesan shavings.
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