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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