Spicy Fennel, Apple, and Almond Salad
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes
Servings/Yield: 4 Servings
A fennel and apple salad recipe as versatile as this one will get a lot of use. With sliced jalapeños and our chipotle almonds, it goes great with fish tacos, it’s a match made in heaven for grilled Italian sausages (or Spanish chorizo), and it’s also perfectly wonderful with a store-bought rotisserie chicken. This spicy fennel, apple, and almond salad is a nice way to brighten up a plate of rich enchiladas, and it plays really nicely with our butternut squash and black bean chili with chipotle almonds. Even though this fennel salad recipe doesn’t require the fronds, be sure and save them for other uses—they’re a really lovely soft herb to sprinkle on chicken salad or a lobster roll. (The stalks can go into your stock pot to flavor a bouillabaisse.)
Thinly shaved fennel, tart apples, red chiles, green onion, and Santé Chipotle Almonds with lemon and olive oil.
1 large fennel bulb, fronds removed
1 tart apple
1-2 red or green chiles, very thinly sliced
3 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
½ teaspoon fine sea salt
½ cup SantéⓇ Chipotle Almonds
Hold fennel bulb by its base and use a mandolin to carefully shave fennel into very thin pieces. Alternatively, slice very thinly with a sharp knife.
Cut apple into 4 pieces around core, and discard core. Use mandolin or sharp knife to thinly slice apple.
In a medium bowl toss together fennel, apple, chiles, green onion, oil, lemon juice, and salt. Top with almonds.