This light, crispy and refreshing salad is great all year around. It's event better the next day when the flavors have a chance to mingle!
Fennel Apple and Radish Salad
Ingredients
3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
1 tart apple, such as Granny Smith or Pink Lady halved, cored, and very thinly sliced
Juice of 1 half lemon
3 to 4 radishes, very thinly sliced
1/2 cup pomegranate seeds
1/3 cup Apple cider vinegar
2/3 cup olive oil
1 ½ teaspoons of salt
Method
As your are slicing the apple slices, submerge them in a bowl of cold water with the lemon juice to prevent the apples from turning brown.
Mix the fennel, apples, radishes and pomegranate seeds into a large bowl.
.
Whisk together the olive oil, apple cider vinegar, and salt in a small bowl.
Pour the vinegar mixture into the salad and mix well—taste to see if you need more salt.
Comments