Apple And Fennel Salad With Salsa Verde And Parmesan Shavings

thumb_IMG_1997_1024This has got to be on my top 10 list of fabulous salads. The salsa verde is sharp and punchy, adding a complex flavor to this dish. I know it seems a strange combination, but the aniseed fennel and sweet crispy apple are superb together.

This salsa verde is so delicious that I can honestly eat spoonfuls on its own. All in all, this salad is a bold enthusiastic one, which needs no apologies. Try this salad on a piece of grilled pork or even a chicken breast, and turn the ordinary into extraordinary.

Serves 2 –

  • 2 Baby fennel or half a large bulb – finely sliced
  • 2 apples – finely sliced into rounds and then in half – do this last to prevent the apple from going brown
  • 80g baby rocket leaves


Salsa Verde – dressing –

  • ¼ cup parsley – chopped
  • 10 pitted green olives – chopped
  • 1 tbsp. capers – halved
  • 2 tbsp. mint – chopped
  • 1 tbsp. red wine vinegar
  • 1 lemon – juice only
  • 2 cloves garlic crushed
  • 2 tbsp. olive oil


Mix all the salsa verde ingredients together, and spoon over the apple and fennel salad. Garnish with Parmesan shavings

Dee’s Notes –

  • Leave the apple until last to cut, to prevent browning
  • Leave out the garlic, if you don’t like raw garlic
  • Add some chill for an extra punch
  • Add a few sliced radishes for colour
  • Add a small handful of roughly chopped walnuts









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