Ingredients:

  • 1 medium fennel bulb (250g), thinly sliced
  • 2 Granny Smith apples (300g), julienned or thinly sliced
  • 1/4 cup (15g) fennel fronds, roughly chopped
  • 1/2 cup (60g) walnuts, toasted
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup or honey
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Use your mandoline to slice the fennel bulb into paper thin half moons.
  2. Julienne or thinly slice the Granny Smith apples.
  3. Immediately toss the apple slices in a tablespoon of the lemon juice. Wait until they are fully coated to prevent any browning.
  4. In a small jar, combine olive oil, the remaining lemon juice, maple syrup, salt, and pepper.
  5. Shake the jar vigorously until the mixture is opaque and velvety.
  6. Place the shaved fennel, apples, and chopped parsley in your large bowl.
  7. Pour the dressing over the top.
  8. Use tongs to mix until every slice is glistening but not swimming in oil.
  9. Fold in the toasted walnuts.
  10. Top with the reserved fennel fronds for that final pop of green.