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Author Notes: This is a delicious salad for spring and summer. It is refreshing and so easy to make. Plus the fennel and apples are two flavors that go very well together. Serves this alongside chicken or steak and you will have the easiest and most delicious week-end summer meal. This is is perfect for Memorial week-end and 4th of July. —Virginie Degryse
- 2 Large fennel bulbs
- 1 Apple
- 1/2 cup Toasted pecans
- 1 bunch micro greens
- Juice form 1 orange
- 2 tablespoons Olive oil
- salt and pepper
- Using a mandoline (watch out for fingers, I have often left pieces in there) thinly slice both fennel heads. Do the same with the apple. I have done this recipe just with a knife and it turned out just as delicious, just a bit more work.
- Pour the orange juice and olive oil all over and toss. Taste and add salt en pepper if necessary. Add the micro greens and the chopped pecans and it is ready to serve.
- Et Voila, Bon Appétit!