This refreshing salad is a welcome, light relief after all the heavy holiday eating. I like to shave the apples and fennel for a fine texture. I keep the recipe simple with just oil and vinegar so I can clearly taste the sweetness of the apples, but feel free to add herbs or nuts if you prefer more contrast.
Apple and Fennel Salad
5 small golden delicious apples, peeled and cored
2 fennel bulbs, stalk removed and cored
juice of half a lemon
3 Tablespoons extra virgin olive oil or more to taste
2 Tablespoons rice wine vinegar
salt to taste
In a food processor, or using a mandolin, with the thinnest slicing blade, shave the apples and the fennel. Place shaved apples and fennel in a bowl and add lemon juice, olive oil, and vinegar. Stir. Add a bit of salt, then taste. Adjust the amount of vinegar and salt to your taste. Chill until ready to serve. Serves 6-8.