Author Notes
I can eat vats of this salad. And, in fact, I do. It's ridiculously simple to put together, so light, addictively crunchy, and incredibly flavorful. The quality of the ingredients here is key; use the most premium ones you can find, particularly with regards to the olive oil and cheese (try a Pecorino or Asiago as a substitute). My favorite apple to use is one that is above all very crispy; after that, I look for tartness. The Sierra Beauty here in California is a new and welcome discovery for me and works perfectly in this salad. Braeburn or Honeycrisp would work well, too. —vvvanessa
Ingredients
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1
large, crunchy, tart-sweet apple cut into slices about 1/4-inch thick
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1/4 cup
thinly sliced fennel bulb
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1
heaping tablespoon fennel fronds
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1/4 cup
roasted hazelnuts or pecans, roughly chopped
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1 tablespoon
extra virign olive oil (something that's very tasty on its own)
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juice of half of a lemon
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1 ounce
Parmigiano of choice, either cut into small chunks or shaved into wide strips
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kosher salt
Directions
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Toss all the ingredients together in a bowl, adding the salt to taste (a generous pinch should do).
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Grab a fork and have at it.
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