Dill Fennel Apple Salad

Serves 6

20 minutes

Ingredients

1 pound of fennel bulbs, about 2 medium 
2 medium apples, crisp type 
1 small red onion, thinly sliced 
¼ cup chopped dill
2 tbsp chopped fennel leaves (optional)
¼ cup good extra virgin olive oil
1 teaspoon salt 
1 lemon, zested and juiced 
Fresh cracked black pepper to taste

Directions

1. Trim the fennel bottoms and tops. If there are any fennel fronds, reserve enough to yield 2 tablespoons chopped fennel leaves. Slice the fennel thinly into matchsticks. Slice apples into matchsticks as well. Add chopping ingredients to a large mixing bowl. 

2. In a separate bowl, add onion, dill, fennel leaves if using, oil, salt, lemon zest and juice. Season the mixture with pepper and set aside to stand aside for 5 minutes. 

3. Combine the dressing with the fennel and apple, adding more salt and pepper to the salad if desired. 

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Quick Tips

• The green fennel tops are edible and strong in flavor similar to anise or licorice. It can be used in vegetable sautés or soups. 

• Raw fennel is a good source of manganese, potassium, vitamin A and C.  

• Fennel is good for the digestive system. It can help reduce bowel inflammation and bacteria. It's a common practice in India to chew some fennel seeds after a heavy meal. 

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