Crunchy and Fresh

In Recipes, The Piglet Oinking on February 1, 2011 at 6:53 pm

I love the colors

To avoid summer’s heat and eating heavy meals, the best escape is opening the fridge and mix up some salads. Buenos Aires has beautiful fresh vegetables (well, in comparison to the questionable fertilized produce in China) and after reading Pick Up the Fork’s recent blog about the best salads in town, I’m inspired to share my summer’s favorite vegetable: fennel bulb.

*Fennel: I like the texture of cold-crispy, without too much of the fennel flavor. Feel free to adjust the vinegar and oil to your taste; I cut down the oil and vinegar for this one to sharpen the crispiness and the freshness of this salad, preventing sogginess or over oiliness.

Serves 2~3

Fennel and Apple Salad

  • 1 fennel bulb, stems removed, halfed lengthwise, cored, sliced thinly
  • 1 apple, cored and sliced thinly lengthwise
  • 1 orange, cut into chunks (optional)
  • 1/4 cup pecans, toasted and chopped
  • 1/4 cup good blue cheese, crumbled
  • 2 tsp of red wine vinegar
  • 1 tsp of extra virgin olive oil
  • 1 garlic clove, smashed
  • 1 generous pinch of sugar
  • salt and pepper to taste
  1. Dunk the sliced fennel in cold water; put in fridge for 30 minutes to wane the strong smell of fennel and retain cold-crispiness; drain dry and set aside for salad.
  2. Rub the mixing bowl with the smashed garlic and discard; whisk sugar, vinegar, and oil and mix in apple and fennel until well combined. Season with salt and pepper.
  3. Distribute salad among 2~3 plates and top off generously with toasted pecans and blue cheese.
  4. Enjoy.

  1. that looks incredible.. great photo!

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