Contributing Monkie Chad Sarno
Published on November 29, 2008
Shaved Fennel Salad
(Sour Apple, Thyme, Jalapeno, Lemon Oil)
For the Salad:
1 ½ Cup fennel bulb shaved thin
1 ½ Cup sour green apple shaved into thin batons
1 Cup baby arugula
1 TB fresh lemon zest
3-4 TB lemon oil (see recipe)
1 TB thyme, fresh and minced
1 TB red jalapeno seeded and finely minced
1 Tsp. sea salt, fine
Fresh cracked black pepper to taste
Step 1: Using a mandolin, slice the fennel bulb and apple into paper thin strips
Step 2:To ensure the crispness of this salad, right before serving in medium mixing bowl toss all ingredients gently.
* A great variation can be by omitting the apples and adding tangerine or Clementine slices.
For the Lemon Oil:
1/2 Cup Fresh Lemon Juice
1/2 Cup Organic high quality Olive Oil
1 Clove Garlic, finely minced
1 Tsp. Sea Salt, Fine
2 TB Lemon Zest, Fine
In small mixing bowl, whisk all ingredients well. Or pour all ingredients into glass jar with sealable lid and shake well.
This will keep for 1 week in the refrigerator.