Fennel And Green Apple Salad

1. 1

   Chop off the fronds where they meet the body of one fennel bulb.

2. 2

   Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.

3. 3

   Repeat with the other bulb.

4. 4

   You should have 2 cups of sliced fennel. Set them aside.

5. 5

   chop one tablespoon of the fronds and set them aside also.

6. 6

   Put the fennel and the apple into a mixing bowl.

7. 7

   Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.

8. 8

   Toss gently, taste and season with salt and pepper.

9. 9

   Arrange the salad on a large, chilled serving platter.

10. 10

    Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.