Apple and Fennel Salad
Stay healthy in 2017 with this crisp and bright salad!
Apple and Fennel Salad with Shaved Parmigiano and Black Currants
Yield: 4 servings
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 medium shallot, peeled and diced small (3 tablespoons)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)
1 large fennel bulb
¼ cup black currants
⅓ cup toasted, salted walnut pieces
¼ cup finely chopped Italian flat-leaf parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano cheese, not pre-grated, for serving
In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.
Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.
Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.
To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.