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Shaved Apple and Fennel Salad with Crunchy Spelt

Photo: Iain Bagwell; Styling: Kay Clarke

Hands-on time 20 mins
Total time 20 mins

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.


  • 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
  • 1 cup Crunchy Fried Spelt

Nutrition 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

How to Make It

  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.