This side dish is light and refreshing and gets lots of crunch from the fennel, apples, and pecans. It’s even better for leftovers, so don’t hesitate to make it a day before.
½ cup pecans, roughly chopped
2 medium fennel bulbs or 1 large fennel bulb
2 Granny Smith or Pink Lady apples
¼ cup hemp oil or extra virgin olive oil
1 lemon zested
1 tablespoon lemon juice
2 tablespoons chopped flat-leaf parsley
¼ – ½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Toast pecans in a dry skillet for 5-7 minutes or until fragrant. Watch closely, they can burn quickly. Once toasted move to a plate and set aside to cool.
In a glass measuring cup or small bowl, whisk oil, lemon zest, lemon juice, parsley, salt, and pepper.
Cut the green stalks from the white fennel bulb. Slice the bulbs into quarters, top to bottom, and remove the core. Cut the quarters with the grain into thin slices.
Thinly sliced or dice apples.
Place sliced fennel, apples, and pecans in a large bowl.
Add vinaigrette to the fennel-apple mixture and toss gently to coat the salad.
Taste and adjust seasoning to your liking.
Store in an airtight glass container and chill in refrigerator to let flavors meld. If you are in a rush you can serve right away. It’s tasty no matter what.
I personally like the taste and look of the red apples best. Granny smith apples are good too, but you might need to add a drop or two of liquid stevia to brighten the flavor.