Wednesday, October 5, 2016

Fennel Apple Salad with Lemony Tahini Dressing

Fennel is a sweet and crunchy root vegetable that works beautifully in salads, pasta dishes and soups. In this recipe, I paired it with apples, parsley and sunflower seeds (for more crunch!) and a lemony dressing to help balance the licorice flavor of the fennel. Serve this salad at lunch with sandwiches or at dinner with roasted turkey breast or salmon. 

1. Combine the fennel, apple, sunflower seeds and parsley in a large mixing bowl.



2. Whisk the dressing ingredients together in a small bowl and drizzle over the salad. Toss to combine.




3. Finish the salad with fennel fronds. Transfer to a serving bowl or platter. Serve immediately or keep cold until ready to serve.



Fennel Apple Salad with Lemony Tahini Dressing
Serves 4

All you need:
2 fennel bulbs, cored and sliced thin
2 sweet apples (such as Honeycrisp), cored and sliced thin
1/2 cup roasted sunflower seeds
1 bunch flat-leaf parsley, chopped

Dressing
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons tahini paste
Juice and zest of 1 lemon
1/4 cup olive oil
Salt, to taste

2 tablespoons chopped fennel fronds

All you do:
1. Combine the fennel, apple, sunflower seeds and parsley in a large mixing bowl.
2. Whisk the dressing ingredients together in a small bowl and drizzle over the salad. Toss to combine.
3. Finish the salad with fennel fronds. Transfer to a serving bowl or platter. Serve immediately or keep cold until ready to serve.

No comments:

Post a Comment