I used to hate fennel as a kid. But I only had it cooked not raw 🙂
Now I adore it in salads (it’s a natural diuretic and great slimming veggie) especially combined with apples. They’re like culinary soul mates!
1 head of fennel
1 tablespoon of lemon juice
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 cup of minced red onion
1/2 head of romaine lettuce
Dash of celtic salt
Slice the romaine lettuce into bite size pieces.
Thinly slice the fennel and apples with a mandoline slicer (I loooove this toy!) and add to the lettuce along with the onion, lemon, vinegar, olive oil and celtic salt.
You can also marinate the fennel in lemon juice (with a little red onion) for an hour or two before serving to soften the crunch (which I adore:) and develop the flavor.
Most of the time I will add some fresh herbs, like dill or thyme and occasionally toss in a few walnuts.