So we were going to go apple picking this weekend but Hurricane Joaquin had other plans. Luckily I was still able to get my hands on some good local apples at the super market without all the mud and decided to dedicate this week to all things apple. I know it’s tempting just to go the pie or apple sauce route if you have a lot of them, but there are so many more ways to use apples. This week I will walk through 3 totally different recipes that really show the apple’s range. This first dish is inspired by a terrific tapa at a Spanish restaurant called Jaleo, here in DC. It’s been on their menu for years and while I haven’t been able to get it 100% perfect, this is pretty close to the real thing. Raw apple is tossed with raw fennel, salty manchego cheese and nuts to create a great, crunchy fall salad. Experiment with different ways of cutting the elements of this salad – sometimes I do the apple, fennel and cheese all in baton shapes, sometimes I slice them thinly, and sometimes I do them in different shapes. The exact same ingredients take on a different personality depending on how you present them, from rustic to sophisticated. Hope you enjoy apple week!
Fennel and Apple Salad
- 1 large head of fennel or 2 small, cored and sliced thinly (some fronds reserved for topping)
- 1 granny smith apple, cored and sliced thinly
- 4 ounces manchego cheese, cubed or cut into batons
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1/3 cup marcona almonds
In a large bowl toss the fennel, apple and manchego together. In a smaller bowl crease a dressing by whisking together to the sherry vinegar, olive oil and salt and pepper.
Toss the veggies with the dressing then spread out the salad on a nice platter. Sprinkle with the almonds and reserved chopped fennel fronds (the green leafy parts) and serve.
I make this salad with some mustard and raisins. Must try the manchego. Sounds awesome! I love this salad with smoked Pork Cheeks! Verry tasteful!
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I will definitely make this salad this weekend. My niece who is on a low glycemic diet is visiting us in the country this weekend. This recipe fits the bill.
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