Shaved Fennel And Apple Salad With Sultanas, Mint,

Name: Shaved Fennel And Apple Salad With Sultanas, Mint, And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon minced shallot; 1 blood orange, halved; 2 teaspoons sherry vinegar; 1 teaspoon apple cider vinegar; 2 tablespoons sultanas; 1/2 pound fennel bulb, top and end trimmed; 1/2 large sweet-tart apple, such as a Fuji; 2 tablespoons extra virgin olive oil; 1/4 cup whole blanched almonds, roughly chopped; 1 teaspoon Ras el Hanout; 1/8 to 1/4 teaspoons cayenne, to taste; 1/4 cup fresh mint, washed and dried; Good quality flaked sea salt

Servings: persons

1 tablespoon plus 1 teaspoon minced shallot
1 blood orange, halved
2 teaspoons sherry vinegar
1 teaspoon apple cider vinegar
2 tablespoons sultanas
1/2 pound fennel bulb, top and end trimmed
1/2 large sweet-tart apple, such as a Fuji
2 tablespoons extra virgin olive oil
1/4 cup whole blanched almonds, roughly chopped
1 teaspoon Ras el Hanout
1/8 to 1/4 teaspoons cayenne, to taste
1/4 cup fresh mint, washed and dried
Good quality flaked sea salt

1
In a small bowl combine the shallots, juice from half of the blood orange (reserve remaining half), and the vinegars. Stir in the raisins and allow the mixture to sit for at least 30 minutes, stirring occasionally to make sure raisins are covered. Do not proceed until mixture has sat for 30 minutes. In the meantime, pour yourself a glass of wine, or get started with another part of your meal.
2
Halve the fennel bulb and core each half. Using a straight slicer (or a mandoline) set over a large bowl, carefully shave the fennel, until you can no longer safely cut the bulb. Repeat with the other half.
3
Halve the apple and core each half. Carefully shave one apple quarter with the straight slicer (or mandoline) into the bowl with the fennel, until you can no longer safely cut the apple. Repeat with the remaining piece.
4
Pour the raisin-shallot-vinegar-blood orange mixture over the apple and fennel pieces, lightly tossing with a small pair of tongs to evenly cover. Squeeze the remaining blood orange half over the fennel and apple and toss again. Salt to taste.
5
In a small skillet, heat olive oil over medium heat. Do not let it smoke-you just want the oil to move easily around the skillet. Add chopped almonds and allow nuts to toast for about a minute, stirring to coat. Add ras el hanout and cayenne. Spices should sizzle ever so slightly. Stir mixture with a spoon to combine. Cook until fragrant, about 20 seconds.
6
Hold the pan over the the fennel/apple mixture. With a heatproof spatula or wooden spoon, scrape oil and spice mixture to one side of hot pan and gently tip over the fennel and apples. Make sure you get all of the oil, almonds and spices out of the skillet.
7
Using small tongs or a similar tool, thoroughly toss to evenly coat the salad with almonds and spiced oil. Plate salad on a long platter, making sure to get some almonds and raisins on top (they tend to end up at the bottom of the bowl). Finish the salad by sprinkling mint and a shower of flaked sea salt over the top. Serve and enjoy!

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon minced shallot, 1 blood orange, halved, 2 teaspoons sherry vinegar, 1 teaspoon apple cider vinegar, and more.

Yes, Shaved Fennel And Apple Salad With Sultanas, Mint, And Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shaved Fennel And Apple Salad With Sultanas, Mint, And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions