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Fennel and Green Apple Salad

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“High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.”

Ingredients Nutrition


  1. Chop off the fronds where they meet the body of one fennel bulb.
  2. Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
  3. Repeat with the other bulb.
  4. You should have 2 cups of sliced fennel. Set them aside.
  5. chop one tablespoon of the fronds and set them aside also.
  6. Put the fennel and the apple into a mixing bowl.
  7. Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
  8. Toss gently, taste and season with salt and pepper.
  9. Arrange the salad on a large, chilled serving platter.
  10. Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

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