Apple and fennel salad with pine nuts, parmesan and shallot dressing

18 July 2014

This very easy-to-make Italian salad is delicate, fresh-tasting and crunchy. The sweetness of Pink Lady apples complements the aniseed flavour of the fennel. Serve for a summer lunch with slices of the best prosciutto and focaccia, it’s like heaven on a plate.

Preparation time

15 minutes

Serves

4



Ingredients

  • 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 or vegetarian alternative, shaved
For the 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

Method

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 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 lovely dressing.

Thanks to www.pinkladyapples.co.uk for permission to use this recipe.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.