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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Iain Bagwell; Styling: Kay Clarke

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingre­dients in a large bowl, stirring well with a whisk.

    Advertisement
  • 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.

Nutrition Facts

207 calories; fat 11.9g; saturated fat 0.9g; mono fat 7.1g; poly fat 3.2g; protein 3g; carbohydrates 23g; fiber 5g; cholesterol 0mg; iron 2mg; sodium 166mg; calcium 43mg.
Advertisement
Advertisement