Fennel ,Endive and Apple Salad

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index than honey.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Cut the green stalks off the fennel and set aside the leaves for decoration.

Using a mandoline with the thinnest attachment, slice the fennel into thin pieces, about 2 millimeters thick.

Move the sliced fennel to a salad bowl.

Change the mandoline attachment to a thicker setting to slice the endive, as it is a leafy vegetable.

Toss the sliced endive with the fennel in the salad bowl to prevent browning.

Grab a handful of arugula and add it to the salad bowl, tossing the ingredients together.

Juice one lemon into a bowl and add 1/3 cup of good quality olive oil, salt, and black pepper.

Whisk the dressing together until it thickens slightly.

Slice half of a Honey Crisp apple and half of a Granny Smith apple using the thin mandoline attachment.

Add the sliced apples to the salad immediately after cutting to prevent browning.

Pour the dressing over the salad and toss it right away to combine all ingredients.

Serve the salad immediately to avoid it becoming watery from the juices released.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary