From the Castle Kitchen: Apple-Fennel Salad

By: Jamie Patterson Chojnacki

When fennel meets apple it is one of those phenomenal flavour combinations that just works. Since carrots are in the same family as fennel, we add it to the mix to boost the flavour and vitamin count. We use rice wine vinegar because of its lower acidity and mild flavor, though apple cider vinegar or white wine vinegar would work well in its place.

This salad is ideal for summer, especially late July and August as the produce enjoys its season, so why not add it to your pulled-pork sandwich or steak dinner as a side?

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Apple-Fennel Salad

Serves 4 , as side salads

• 2 Fennel bulbs (outer layer, tops, and core removed), grated

• 1 1/2 apples (cored removed), grated

• 1 carrot (ends removed), grated

• whole cilantro leaves (no stem)

• 6 pecans, chopped

• 1 1/2 tablespoon (23 ml) bio, single source olive oil

• 2 tablespoon (30 ml) rice wine vinegar

• pinch of sea salt, we used Maldon flakes

• fresh cracked pepper

In a large bowl, combine the fennel, apple, carrot and cilantro leaves. Pour the rice wine vinegar and olive oil over top of the mixture. Add fresh cracked pepper, sprinkle with salt, and toss. Garnish with chopped pecans and extra cilantro.

Serve this salad right away when it is crisp as grated apples do not keep well.

Try this recipe at home? Or, perhaps you’d like to recommend a similar salad? Let us know in the comments below.