Fennel and Apple Salad

I haven't had the healthiest weekend. Between the Great American Pie Festival (where I tasted the best mixed berry pie) and my pasta addiction, I was sorely lacking in nutrients of the vegetable variety. This salad added some wonderful crunch to dinner.

I'm not a big fan of licorice, but the fennel tasted great. The licorice flavor was not very overpowering, and it was balanced out by the sweetness of the apples.

Fennel and Apple Salad

adapted from Cooking Light

October 2001

2 shallots, minced

2 tsp fresh lemon zest

1/4 c fresh lemon juice

2 Tbs water

2 Tbs olive oil

2 tsp red wine vinegar

1 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

2 c Braeburn or Gala apples, thinly sliced (about 1 lb)

2 c thinly sliced fennel bulb (about 1 large)

Shredded lettuce of your choice

Combine first 9 ingredients (shallots through pepper) in a small bowl, and stir with a whisk.

Place the sliced apple in a large bowl. Spoon 2 Tbs of dressing over the apples, and toss to coat. Add the fennel, and remaining dressing and toss. Serve on a bed of lettuce.