Shaved Fennel Salad
Created by Alfred Portale (Simple Pleasures)
Turning the tables on his coauthor, Andrew Friedman drizzles olive oil on Alfred Portale's shaved fennel salad with green apples and Pecorino Romano.
Servings: Makes 6 servings
  • 2 medium fennel bulbs
  • 2 Granny Smith apples , halved, cored and thinly sliced
  • 1/2 cup thinly shaved Pecorino Romano cheese
  • 1/4 cup extra-virgin olive oil , plus additional for serving
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • Directions
    Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandoline or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.

    In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.

    To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.


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