The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy olives combine to make a refreshingly crisp salad, a creative alternative to traditional cabbage slaw.
1 teaspoon fennel seeds
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons picholine olives, pitted and minced
1/4 teaspoon black pepper
1/8 teaspoon sea salt
5 cups thinly sliced fennel bulb (about 2 medium bulbs)
2 cups thinly sliced Granny Smith apple (about 2 apples)
1 tablespoon chopped fennel fronds
2 tablespoons grated fresh Parmesan cheese
Fennel fronds (optional)
How to Make It
Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.
Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.