Shaved Apple Fennel Salad: A Crisp Celebration of Golden State Harvests
A vibrant, fresh apple fennel salad features Cripps Pink apples, shaved fennel, cabbage, and herbs, and is tossed in a citrus vinaigrette.
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Cooking tools:
- Chef's knife
- Mandoline
- Cutting board
- Serving bowl
- Mason jar
- Measuring cup
- Measuring spoon
Ingredients
- 4 medium California Grown Cripps Pink or Pink Lady apples
- ½ medium head purple cabbage
- 1 bulb fennel
- 4 cups baby arugula
- ⅓ cup fresh mint (roughly chopped)
- ½ cup parsley (roughly chopped)
- Optional: ½ cup roasted pistachios (roughly chopped)
- Optional: 2 TBSP fennel fronds (finely chopped)
- 1 TBSP lemon juice
- Flaky sea salt
- 2 TBSP lemon juice (plus zest of 1 lemon)
- 2 TBSP orange juice
- 2 TBSP honey
- 2 tsp dijon mustard
- ½ tsp salt
- ⅓ cup extra virgin olive oil
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