Celebrate the beginning of fall with this crisp apple fennel salad from Clean Eating. Toss it together in less than 10 minutes and serve as an entree or a filling side.
- 1 large apple, unpeeled (preferably Braeburn, Fuji or Honeycrisp)
- 1 large fennel bulb
- 3 tablespoons shallot, peeled and diced small
- 1/4 cup (40g) black currants
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1/3 cup (50g) walnut pieces, toasted and salted
- 1/4 cup (40g) Italian flat-leaf parsley, finely chopped
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Parmigiano-Reggiano cheese, not pre-grated, for serving
Prep the apple and fennel bulb by slicing into french fry strips on a mandoline. You’ll need approximately two cups of each.
In a medium-sized bowl, toss together the apple, fennel, shallot, currants, vinegar, lemon juice, walnuts and parsley. Drizzle in olive oil and gently fold to combine. Season with salt and pepper to taste.
To serve, divide the salad among four large plates and drizzle olive oil over each salad. Lastly, use a vegetable peeler to top each serving with Parmigiano-Reggiano shavings.
Serves: 4 | Serving Size: 1/4 recipe each
Per serving: Calories: 275; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 25mg; Sodium: 285mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 6g; Protein: 12g
Nutrition Bonus: Potassium: 186mg; Iron: 5%; Vitamin A: 11%; Vitamin C: 37%; Calcium: 33%