From Noam’s kitchen
Spring Fennel & Apple Salad
Salad · Vegetarian · 15 minutes
Fresh, crunchy, bright, and so refreshing. The kind of salad that goes with everything and disappears fast at the table. Save this one — you’ll want to make it over and over.
Ingredients
- 1 large fennel bulb, very thinly sliced
- 3–4 celery stalks, thinly sliced
- 1 green apple, thinly sliced or cut into matchsticks
- 2 green onions, sliced thin
- ¼ cup pistachios, roughly chopped
- 2–3 tbsp pine nuts, toasted
Dressing
- 3 tbsp good olive oil
- Juice of 1 lemon
- Salt, to taste
Method
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant. Keep an eye on them — they burn fast.
- Thinly slice the fennel, celery, apple, and green onion.
- Add everything to a bowl.
- Dress with olive oil, lemon juice, and salt.
- Toss well and enjoy.
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