This Fennel & Apple Salad with walnuts is the perfect side dish for pork or chicken but works well with grilled meats or fish as well. The combination of fennel and apples is like a marriage made in heaven. You will not believe how simple it is to prepare but also delicious!

WHAT IS FENNEL?

Fennel is a perennial member of the carrot family that is classified as an herb. All parts of the fennel plant are edible but the most commonly used part is the bulb. With a texture similar to celery and a mild licorice taste, it is wonderful to eat raw in salads, however, it can be braised, roasted, or used in soups.

As with most fruits, vegetables, and herbs, fennel has many health benefits. It is high in Vitamin A, C, B-6, fiber, folate, and potassium. All these help to support a healthy heart.

HOW TO CLEAN FENNEL

Choose fennel that has a white bulb with no blemishes and fronds that are vibrant green. Cut off the stalks and fronds as close to the bulb as possible. Set the stalks and fronds to the side. These can be used for salads and stocks. Cut the fennel bulb in half lengthwise. With the tip of your knife, follow the triangle shape to cut and remove the core. For salads, slice the fennel as thinly as possible. To roast or braise the fennel you only need to quarter it

PREPARING THE SALAD

Clean, core, and thinly slice the fennel as described above. Rinse the fennel well as dirt gets in between the layers. Place into a large bowl.

You can use any variety of crisp apples for this Fennel & Apple Salad. I used a Gala apple, but Granny Smith or Honeycrisp are also good choices. The skin of Gala apples is thin, therefore, there is no need to peel them. This adds a little color to the salad as well. Wash the apples, cut into quarters, remove the core, and thinly slice the apples as you did the fennel. Add to the bowl.

Add the remaining ingredients to the bowl and toss to combine well. If you are not serving the salad immediately, cover with plastic wrap and refrigerate until ready to use.

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