Categories: Salad

Ingredients

• 2 medium fennel bulbs or 1 large fennel bulb
• 2 Granny Smith apples, halved, cored, and thinly sliced
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup extra virgin olive oil
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Slice the fennel bulbs into quarters, top to bottom, and remove the core and outer leaves. Cut the quarters with the grain into paper-thin slices.

2. Place sliced fennel, apples, and pecans in a large bowl.

3. In a small bowl, whisk olive oil, lemon zest, lemon juice, parsley, salt, and pepper. Add to the fennel-apple mixture and toss gently to coat the salad just before you serve it.

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