Fennel-Apple Slaw

Raw fennel & apple shaved thin, lemon & oil — a crisp, bright foil for anything rich

Serves 2–4 · 10 min

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1 fennel bulb, shaved thin (save the fronds)
1 crisp apple, julienned or shaved
juice of 1 lemon · 2 Tbsp olive oil
salt · pepper · a little honey (optional)
optional: shaved shallot, parsley, toasted nuts, parmesan

What you need

1 fennel bulb, shaved thin (save the fronds)

1 crisp apple, julienned or shaved

juice of 1 lemon · 2 Tbsp olive oil

salt · pepper · a little honey (optional)

optional: shaved shallot, parsley, toasted nuts, parmesan

Shave thin. Trim the fennel and slice it paper-thin (mandoline or sharp knife); julienne or shave the apple. Thin is the whole texture — thick fennel eats stringy.
Dress right away. Toss immediately with the lemon, oil, salt, and pepper (and honey if the apple's tart). The acid keeps the apple from browning and lightly softens the fennel.
Finish. Toss in the chopped fronds and any extras; taste for salt and lemon. Best within an hour, while it's crisp.

Steps — tap one to keep your place

1. Shave thin. Trim the fennel and slice it paper-thin (mandoline or sharp knife); julienne or shave the apple. Thin is the whole texture — thick fennel eats stringy.

2. Dress right away. Toss immediately with the lemon, oil, salt, and pepper (and honey if the apple's tart). The acid keeps the apple from browning and lightly softens the fennel.

3. Finish. Toss in the chopped fronds and any extras; taste for salt and lemon. Best within an hour, while it's crisp.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.