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You are here: Home / Kitchen Chronicles / Shaved Fennel Salad

Shaved Fennel Salad

January 24, 2017 by Alison

fennelRainy days in the middle of winter are both a relief and a disappointment for me. Snow is certainly more beautiful, but with all the shoveling required and wet clothes my kids bring into the house, it is more of a hassle. On this rainy late January day, I invited my friend Suzy over for an impromptu lunch. With little inclination to leave the house, I felt inclined to use what I had on hand in the fridge to create a few salads. With her help, we shaved and sliced two very tasty salads which I believe are worthy of sharing with you. It’s a good lesson that even the oldest veggies buried in the fridge can often be used and transformed into something which is actually quite good. A good example of the old saying: “Waste not, want not.”

With this winter go-to vegetable, I share our Shaved Fennel Salad. Enjoy!

Shaved Fennel and Apple Salad
Print Recipe
Sweet, tart and distinct, this crunchy salad accompanies most anything. It would make an especially nice side for a pork tenderloin dinner.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Shaved Fennel and Apple Salad
Print Recipe
Sweet, tart and distinct, this crunchy salad accompanies most anything. It would make an especially nice side for a pork tenderloin dinner.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 1 whole fennel bulb large, shaved with a mandoline
  • 1 whole apple large, shaved with a mandoline
  • 1/4 cup feta cheese crumbled
  • 1 whole jalapeno pepper seeded, diced
  • 1 whole lemon juiced
  • 2 tsp honey
  • 1 tbs olive oil extra virgin
  • salt to taste
  • pepper to taste
Servings: people
Instructions
  1. Combine all ingredients in a medium sized bowl. Serve & Enjoy!

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Filed Under: Kitchen Chronicles Tagged With: cooking with friends, fennel, feta cheese, friends, lunch, salad, side dish, winter vegetable

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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