Weekend recipe – Pink Lady apple and fennel salad


Pink Lady apples have a natural sweetness which adds a lovely flavour to recipes without the need to add sugar. This very easy to make Italian salad is delicate, fresh-tasting and crunchy, and the sweetness of the Pink Lady apple complements the aniseed flavour of the fennel.

It is a perfect recipe to enjoy in the sunshine this weekend, served with slices of prosciutto and focaccia for a lovely lunch. It would also be a light starter to begin an Italian feast.

Pink Lady apple and fennel salad with pine nuts, parmesan and shallot dressing – serves: 4

Preparation time: 15 minutes

  • Salad: 1 large fennel bulb, thinly sliced; 1 Pink Lady apple, cored and thinly sliced; 2 tbsp flat leaf parsley, torn; juice of ½ lemon; 25g pine nuts, toasted; 25g Parmigiano Reggiano (parmesan) cheese, shaved
  • Dressing: 1 tbsp white balsamic vinegar; 4 tbsp extra virgin olive oil; 1 small shallot, finely chopped; 1 tsp clear honey; pinch of salt and pepper for seasoning

In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.

Place the ingredients for the dressing in a screw top jar, season with salt and pepper and shake well.

Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the dressing.

Find out more about Pink Lady apples on their website.

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