I came up with this salad on a whim after a few days of having a fennel bulb stare up at me from my fridge crisper. Out of curiosity, I later googled some of the ingredients. It turns out variations of this salad exist online, but I'm still giving myself some credit! Nuts are an option; I'd thought of adding pistachios but couldn't be bothered to de-shell them. I had leftover salad the next day and found it tasted even better once the vinaigrette had had time to be absorbed. So I would recommend making this a couple of hours in advance of serving if possible.
Combine one chopped fennel bulb, one peeled, cored and chopped green apple (I'm allergic to unpeeled raw apples; leaving the skin on is more nutritious), 3 stalks chopped celery and a large handful of raisins.
To make vinaigrette, vigorously whisk 1T walnut oil, 2T cider vinegar and 1T honey. Season to taste.
Kat, your recipes always have me salivating. This one looks especially refreshing and healthy. I am going to try this, but leave the raisins out because I hate them...LOL It still looks yummy:-)
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