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Fennel, Apple & Aleppo Pepper Salad Recipe

Fennel, Apple, Red Onion & Aleppo Pepper Salad

Easy

30mins

6

Vegan

star

Fennel, Apple & Aleppo Pepper Salad

Rated 5.0 stars by 2 users

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Category

Salads

Servings

6

Prep Time

10 minutes

Cook Time

10 minutes

Featuring green apples, fennel, rocket leaves and pickled onions, this salad ensures you’ll get a good level of crunch and taste in one bite. Fennel is good source of vitamin C and adds a liquorice flavour to salads and coleslaws. When thinly sliced, it adds a crunchy texture without overtaking the dish’s overall flavour.

Image of Fennel, Apple & Aleppo Pepper Salad

Ingredients

    For the quick pickled onions

  • 1 red onion, peeled and thinly sliced

  • 1 tsp salt

  • 1 tsp sugar

  • Juice of ½ lemon

  • For the dressing

  • ¾ cup extra virgin olive oil

  • Zest of 1 lemon

  • ¼ cup lemon juice

  • 1 tsp salt

  • ¼ cup verjus

  • 1 ½ tbsp Gewürzhaus Salad Herbs

  • For the salad

  • 120g baby rocket

  • 2 green apples, thinly sliced

  • 1 fennel bulb, stems removed, cut in half down the middle and thinly sliced

  • To serve

  • 1 tbsp Gewürzhaus Aleppo Peppers


  • 2 tbsp dried barberries (or unsweetened cranberries)

Directions

  1. To make the quick pickled onions, place the thinly sliced onion in a small bowl, and add salt, sugar and lemon juice. Massage together briefly. Set aside.

  2. To make the dressing, combine the ingredients in a small jar and shake well. Set aside to infuse.

  3. In a large mixing bowl, toss the vegetables and the onion (squeeze this out a little first) thoroughly. Add the dressing and toss again.

To serve

  1. Transfer to a large serving plate and sprinkle with the Aleppo peppers and barberries. This is a perfect accompaniment to Tender Fennel Roast Pork.

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