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Shaved Apple and Fennel Salad with Crunchy Spelt

Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together–the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you’d like the vinaigrette to assert itself.

Shaved Apple and Fennel Salad with Crunchy Spelt

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By: My Recipes
Servings
Serves 6, 1 cup each

Ingredients:

  • 3 tblspns canola oil
  • 2 tblspns cider vinegar
  • 1 1/2 tspns sugar
  • 1 1/2 tspns whole-grain Dijon mustard
  • 3/8 tspns kosher salt
  • 1/4 tspns freshly ground black pepper
  • 1 fennel bulb halved and cored
  • 1 small green apple, quartered and cored
  • 1 small red apple, quartered and cored
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup Crunchy Fried Spelt

Instructions

Here are your instructions:

  1. Combine first 6 ingre­dients in a large bowl, stirring well with a whisk.

  2. Cut fennel and apples into 1/16-inch slices using a mandoline. Add fennel, apples, parsley leaves, and Crunchy Fried Spelt to vinaigrette; toss well to combine.

Recipe Notes

Simply put, apples and fennel are right together--the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

Share it!
Credit: My Recipes

Nutrisi data Shaved Apple and Fennel Salad with Crunchy Spelt

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