Fennel salad

It was during our holiday at the farm last year, when I first made this salad. We had a BBQ with all the other guests at the farm and everybody had to bring something. I addition to the couscous salad with roasted vegetables, I made this deliciously fresh and crisp fennel salad.

Crisp and sweet

The fennel itself has a sweet, aniseed flavour. The crisp, tangy flavour of the apple and the smoky saltiness of the chicken match perfectly. You can make this of course completely vegetarian/vegan by omitting the chicken. This salad actually doesn’t really need it. Just the fennel with apple is such a great combination.

Ingredients

1 fennel bulb

1 green apple (Granny Smith)

1 smoked chicken breast (single)

1 shallot

½ tsp salt

¼ tsp pepper

3 tbsp vinegar

6 tbsp oil

A few drops liquid sweetener (optional)

Instructions

Cut the shallot in very fine strips. You could use a mandolin for that.

Then cut the apple au julienne. No need to peel it.

First cut the green from the fennel and chop it up a bit. Set aside.

Cut the fennel bulb in half and remove the tough heart.

Thinly slice up the fennel. You can again use the mandolin to do that.

Make the dressing by mixing vinegar, oil, salt, pepper and a little bit of liquid sweetener. The sweetener is optional, but it lifts this dressing to the next level.

Mix the shallot and the fennel greens into the dressing.

Add the apple and the fennel and mix well. Let sit for about an hour.

Just before serving, cut the smoked chicken breast into small pieces or slices and mix through the salad.

This salad is delicious as a side to a BBQ, but it can also serve as a main along with some fresh bread.

Enjoy!

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Fennel Salad with Apple & Smoked Chicken Breast

Author Nicole

Ingredients

• 1 fennel bulb
• 1 green apple (Granny Smith)
• 1 smoked chicken breast (single)
• 1 shallot
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp vinegar
• 6 tbsp oil
• A few drops liquid sweetener (optional)*

Instructions

1. Cut the shallot in very fine strips. You could use a mandolin for that.

2. Then cut the apple au julienne. No need to peel it.

3. First cut the green from the fennel and chop it up a bit. Set aside.

4. Cut the fennel bulb in half and remove the tough heart.

5. Thinly slice up the fennel. You can again use the mandolin to do that.

6. Make the dressing by mixing vinegar, oil, salt, pepper and a little bit of liquid sweetener.*

7. Mix the shallot and the fennel greens into the dressing.

8. Add the apple and the fennel and mix well. Let sit for about an hour.

9. Just before serving, cut the smoked chicken breast into small pieces or slices and mix through the salad.

Recipe Notes

*The sweetener is optional, but it lifts this dressing to the next level.