Fennel Salad With Apples And Fresh Corn

1. 1

   Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.

2. 2

   Cut each bulb in half lengthways, then slice as thinly as possible.

3. 3

   Keep skin on apple and cut them as thinly as possible.

4. 4

   Cut red onion as thinly as possible.

5. 5

   With a knife cut along the core of cooked corn in order to remove kernels.

6. 6

   Mix together ingredients for the vinaigrette and pour over salad.

7. 7

   Refrigerate for a few hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.