Fennel and apple salad with pickled shallots - Georgina O'Sullivan Cooks
Such a great combination, delicious with the Italian meat loaf or just as a vegan supper with good bread Serves 4 2/3 banana shallots, sliced salt 2 tablespoons
Ingredients
- 2/3 banana shallots, sliced
- salt
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 large fennel bulb, thinly sliced
- 2 red eating apples, thinly sliced
- 2 tablespoons olive oil
- 2 handfuls mixed salad leaves
- 50g roasted peanuts
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