Fennel Salad with Apple + Black Pepper

Pepper brings this winter salad to life; I twisted my grinder 15 times. That’s probably too many, and you will need less of the spice should you omit the parsley. Use good olive oil. Eat with something funky, like Chinese.

Serves 2

1        Fennel bulb

2/3   Apple, cut into matchsticks or thin wedges

3       Sprigs parsley, leaves only, roughly chopped (optional)

Pinch of salt

2       Tablespoons olive oil

1/4   Lemon

Black pepper

1) Remove the fennel bulb’s stalks and fibrous base. Half the bulb lengthwise from top to bottom. Cut each of the halves crosswise into thin, c-shaped ribbons. Put these into a large bowl.

2) Add apple, parsley, salt, and olive oil. Toss.

3) Squeeze lemon over the bowl. Toss.

4) Grate pepper over the salad. Toss well. Taste. If desired, add more pepper and toss again. Eat.

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