I made a quick salad the other night of apples and fennel, to have as a side with ribs. there was some leftover, which I had yesterday with lunch, and it was even better! A day in the fridge with the balsamic vinegar and lemon juice dressing with the crisp veg resulted in a light pickle, and ever so slightly changed the texture! Defintely worth doing again!
Apple Fennel Salad for 2
- 1 small apple (crisp and juicy variety like gala or fuji), sliced thinly
- 1/2 bulb fennel, sliced thinly
- 2 scallions, sliced thinly
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1 tablespoon light tasting oil (I used grapeseed)
- 1 teaspoon agave syup
- salt and pepper to taste
mix together and let sit overnight in the fridge for best results.