Fresh fennel is a veggie that you can eat from base to leaves, or perhaps I should say: from bulb to fronds. In this salad, I’ve used the bulb very thinly sliced with crisp green apple and celery and then the fronds combined with mint to intensify the licorice-ish flavour. Raw fennel has hardly any calories (hooray) and delivers you a large hit of potassium (more than milk or broccoli) and also calcium. This salad is best made just before you’re wanting to eat it, and the ingredients should be refrigerated first, if possible, so that it is crisp and crunchy.
APPLE, FENNEL & WALNUT SALAD
2 CUPS VERY THINLY SLICED FENNEL (USE A MANDOLIN OR A FOOD PROCESSOR) 2 STALKS CELERY, VERY THINLY SLICED (USE A MANDOLIN OR A FOOD PROCESSOR) 1 CRISP GREEN APPLE, VERY THINLY SLICED (USE A MANDOLIN OR A FOOD PROCESSOR) 1/2 CUP WALNUTS 1 TABLESPOON FRESH MINT LEAVES
1 TABLESPOON FRESH FENNEL FRONTS
1 TABLESPOON EXTRA VIRGIN OLIVE OIL 2 TEASPOONS FRESH LEMON JUICE
SMALL PINCH OF FLAKED SEA SALT
Place all ingredients into a bowl and mix gently to combine. To make the dressing, shake or stir ingredients together and pour over the salad just before serving.