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Fennel, arugula, and apple salad
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
mandolin, cutting board, knife, small frying pan, large bowl, small blender or bowl with whisk, vegetable peeler, serving platter
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How-To Videos
How to grate cheese
How to julienne
Nutrition per serving
Step 1/ 4
- 1 celery stalks
- 10 g tarragon
- ½ shallot
- ½ large fennel bulb
- ½ apple
- mandolin
- cutting board
- knife
Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.
Step 2/ 4
- 37½ g pine nuts
- small frying pan
Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.
Step 3/ 4
- 40 ml olive oil
- 1 tsp honey
- ¾ lemons (juice)
- salt
- pepper
- large bowl
- small blender or bowl with whisk
In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.
Step 4/ 4
- pecorino cheese
- vegetable peeler
- serving platter
Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!
Enjoy your meal!
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