Fennel Apple and Radish Salad Recipe
You are once more on your own with this light, refreshing salad. The quantities are up to you, but mine go like this – one part radish, two parts each fennel and apple. Dress the salad with the great tasting apple juice dressing. This is a very crunchy salad that requires a good amount of chewing. Try This For a Dressing: Whisk all ingredients to blend. Season dressing with salt and freshly ground pepper. Add a good squeeze of lemon juice. Or Try This: Whisk together mustard, pomegranate molasses and honey. Season with sea salt and freshly ground black pepper. Gradually whisk in oil until emulsified.
- #Try This For a Dressing#
- 1/3 cup apple cider or apple juice
- 4 tablespoons of your best olive oil
- 3 tablespoons apple cider vinegar
- 1 -2 teaspoons honey
- A pinch of hot red pepper flakes, if you like hot food
- #Or Try This#
- 2 tablespoons Dijon mustard
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1/3 cup your best olive oil
- Sea salt
- Freshly ground pepper
- Cut the base of the root and excess stalks off the fennel. Remove any tough outer leaves. Cut the bulb in half and cut out the hard core.
- Slice them thinly along with the radishes. Then to get the vegetables really crisp, soak them in cold water for ten minutes or more. Drain and pat dry. Core one tart apple.
- Quarter and slice thinly. Squeeze some lemon juice over apples to stop discoloration.
- Combine sliced fennel, radish and apple in a bowl. Toss with enough dressing to coat evenly. Always use yourhand for a gentle toss. Place vegetables on a flat serving dish.
- Sprinkle with toasted nuts of your choice – almonds or hazelnuts or pine nuts or even better then all, walnut halves. A small handful of raisins offers the right amount of sweetness to this salad.