Fennel and Apple Salad
My dear old daddy was thinning out his fennel patch last week and showed up with 3 baby fennel roots. I love fennel. I love it especially raw and in this quick and easy salad. It’s got a slightly licorice-y taste and you might not like it if you’re terribly offended by licorice. I’m not. I’m into it. In fact, when I was a kid we had this really awful, dangerous horse that was all black and named Licorice because of how she smelled.
Just kidding. It was because of her color.
| Fennel and Apple Salad |
Recipe Type: Salad
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
- 1 large fennel bulb or 3 babies
- 1 apple – any crisp variety will do, I’m partial to Gala
- Juice of 1/2 a lemon
- Sprinkle of salt
Instructions
- Chop the fennel bulb into slices across the root about 1/2″ thick to give you a pile of little crescents. Rinse them in water to get the dirt from the crevices.
- Chop the apple into 1/2″ chunks.
- Drain the fennel and mix with the apple, lemon juice, and salt.
- Eat it. Thank me later.
You might be tempted to make this salad more fancy by adding some other ingredients like celery or nuts, but I wouldn’t bother. It’s really just lovely like this served with a good sandwich and a glass of iced tea, or with some grilled meat or fish.
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Is there a difference in flavor (or intensity of the anise flavor) between your baby fennel bulbs and the big ones at the supermarket?
I didn’t notice a taste difference, but my baby bulbs were a little tougher to chew than the ones you get at the store. I think that is more to do with the cultivation than their age, though