Fennel Salad With Apples and Fresh Corn |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This salad has a nice crunch to it and using fresh sweet corn makes it so delicious and compliments very well the fennel. Ingredients:
2 large fennel bulbs (thinly sliced, hearts removed) |
1 apple, thinly sliced (royal gala or granny smith) |
1/4 cup red onion (thinly sliced lengthwise) |
1 corn (fresh and cooked) |
1/4 cup olive oil |
1/2 lemon juice |
1 tablespoon fennel leaves (chopped) |
1/2 teaspoon sugar |
salt |
pepper |
Directions:
1. Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
2. Cut each bulb in half lengthways, then slice as thinly as possible.
3. Keep skin on apple and cut them as thinly as possible.
4. Cut red onion as thinly as possible.
5. With a knife cut along the core of cooked corn in order to remove kernels.
6. Mix together ingredients for the vinaigrette and pour over salad.
7. Refrigerate for a few hours before serving.
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