Site Navigation

Shaved Apple and Fennel Salad with Crunchy Spelt

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.

Shaved Apple and Fennel Salad with Crunchy Spelt

Shaved Apple and Fennel Salad with Crunchy Spelt

Shaved Apple and Fennel Salad with Crunchy Spelt

Rating:
Share it!
By: My Recipes
Servings
Serves 6, 1 cup each

Ingredients:

  • 3 tblspns canola oil
  • 2 tblspns cider vinegar
  • 1 1/2 tspns sugar
  • 1 1/2 tspns whole-grain Dijon mustard
  • 3/8 tspns kosher salt
  • 1/4 tspns 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

Instructions

Here are your instructions:

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

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

Recipe Notes

Shaved Apple and Fennel Salad with Crunchy Spelt

Share it!
Credit: My Recipes

Nutrition Data Shaved Apple and Fennel Salad with Crunchy Spelt