Fennel and Apple Salad

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!

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Fennel and Apple Salad (printable version at the end of the post)

Inspiration:  a dish at Jaleo, Jose Andres’s flagship restaurant in DC
Special Equipment:  none

  • 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.

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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.

Fennel and Apple Salad

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 large head of fennel or 2 small, cored and sliced thinly (some fronds reserved for topping)
  • 1 granny 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.

2 Comments

  1. Lucille says:

    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.

    Like

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