I may have mentioned my lack of enthusiasm for apples before, but in the last few months, I’ve discovered that I actually really like them in savory things like salads and soups. So I’ve noticed that instead of rushing right past them in the fruit area, I’ve started to buy apples every now and then, and try to imagine what I can do with them besides adding them to the juicer along with the carrots, beets, and oranges, which is usually the only place they end up in my world.
The other night, I had some fennel in the fridge and I thought the two would pair nicely together, along with a splash of white balsamic vinegar (it’s wonderful) and some olive oil..and oh how right I was!
I intended to also use endive in this salad, but mine had gone south. Next time, I’m throwing some in. Either way, this is a wonderful way to use up your Granny Smith apples, whether you think you’re an apple fan or not.
Winter White Salad
Makes 4 servings
- 1 bulb of fennel, chopped
- 1 Granny Smith apple, cored and thinly sliced
- olive oil
- white balsamic vinegar
- sea salt
- about ¼ cup/25 grams of grated Parmesan cheese
- a handful of walnuts, toasted then roughly chopped
Put your chopped fennel and apple slices in a salad bowl and toss with a drizzle of the olive oil, white balsamic vinegar and, a pinch of sea salt. Taste for seasonings. Add the Parmesan, toss again, and right before serving, sprinkle the walnuts on top.