Shaved Apple and Fennel Salad with Crunchy Spelt

Shaved Apple and Fennel Salad with Crunchy Spelt Recipe

Photo: Iain Bagwell; Styling: Kay Clarke

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.

Yield:

Serves 6 (serving size: about 1 cup)

Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 207
Fat 11.9 g
Satfat 0.9 g
Monofat 7.1 g
Polyfat 3.2 g
Protein 3 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 166 mg
Calcium 43 mg

Ingredients

3 tablespoons canola oil
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons whole-grain Dijon mustard
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 fennel bulb, halved and cored
1 small green apple, quartered and cored
1 small red apple, quartered and cored
1 cup fresh flat-leaf parsley leaves

Preparation

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

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.