Sweet, sour, and crunchy come together providing a refreshing salad for these hot summer days we are in. Picked onions bring the sour, apples the sweetness, and thinly sliced fennel and almonds provide the crunch. The dressing is simple and rounds out the flavors. If fennel is new to you, the bulb has a mild licorice flavor when eaten raw and the fronds at the top have an anise flavor, which are great for topping your salad in place of parsley. Enjoy!
1 red onion
1/2 C. apple cider vinegar
1 Tbsp. honey (or maple syrup)s
1/2 tsp. salt
2 fennel bulbs
1/2 C. toasted almonds, halved
a few reserved fennel fronds
1/4 C. extra virgin olive oil
1 Tbsp. honey (or maple syrup)
1 Tbsp. fresh parsley, finely chopped
juice of 1 lemon
1/4 tsp. salt
The pickled onions should be made at least 1 hour before serving the salad. Start by cutting the red onion into thin slices. In a bowl whisk together the apple cider vinegar, honey and salt until well mixed. Then add in the sliced onion making sure that it is all fully submerged in the liquid. Allow to sit for minimum 1 hour until softened. Taste the onions approximately half way through pickling and add more honey if you prefer them to be sweeter.
Using a mandolin or a sharp knife finely slice the fennel bulbs into very then slices. Wash the apple, cut in quarters and remove the core. Then also cut the apple into slices.
In a salad bowl combine the sliced fennel and apples, halved almonds and the pickled onions. In a small bowl whisk together the ingredients for the dressing. Toss the salad with the dressing and sprinkle with fresh parsley before serving.
Recipe from: everylastbite.com