Photo: Iain Bagwell; Styling: Kay Clarke
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: about 1 cup)

Simply put, apples and fennel are right together--the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

How to Make It

Step 1

Combine first 6 ingreĀ­dients in a large bowl, stirring well with a whisk.

Step 2

Cut fennel and applesinto 1/16-inch slices using a mandoline. Add fennel, apples, parsley leaves, and Crunchy Fried Spelt to vinaigrette; toss well to combine.

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