Happy Thanksgiving to us Canadians. Need a salad idea for dinner? This one is fresh, crisp and brightens up the autumn colours on our plates this time of year. The weather has been so nice in Calgary, this crisp fennel salad felt like the perfect fit to bring to dinner last night. I must give credit to Jen and Ken, our friends in Colorado for this salad. Jen made it when we visited them when they were living in New York. I loved it instantly and took it home (the recipe that is).
Crisp Fennel Salad
1 large or 2 small bulbs of Fennel
2 small Granny Smith Green Apples
4 stalks of Celery
Juice of a small Lemon
3 tbsp Olive Oil
2 tbsp chopped fresh Cilantro
Salt and Pepper
Slice fennel, apple and celery julienne, about 3″ thin strips. You basically want to have equal amounts of fennel, apple and celery. I usually start with the fennel and cut up enough apple and celery to match. Toss with the lemon, olive oil, cilantro, salt and pepper and serve. If it sits for 20 min or so, it tastes even better. The lemon will help stop the apples from going brown, especially the dense Granny Smith version. If you don’t have Granny Smith, use another crisp apple like Honey Crisp. Honey Crisp are personally my favourite and this time of year they come from B.C and there is nothing better.
How was your Thanksgiving?
Eat well, Be well,
Nat
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