Fennel, Apple, Red Onion & Aleppo Pepper Salad

Name: Fennel, Apple & Aleppo Pepper Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 red onion, peeled and thinly sliced; 1 tsp salt; 1 tsp sugar; Juice of ½ lemon; 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; 120g baby rocket; 2 green apples, thinly sliced; 1 fennel bulb, stems removed, cut in half down the middle and thinly sliced; 1 tbsp Gewürzhaus Aleppo Peppers; 2 tbsp dried barberries (or unsweetened cranberries)

Easy

30mins

Vegan

Fennel, Apple & Aleppo Pepper Salad

Rated 4.5 stars by 4 users

Servings

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

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.
To make the dressing, combine the ingredients in a small jar and shake well. Set aside to infuse.
In a large mixing bowl, toss the vegetables and the onion (squeeze this out a little first) thoroughly. Add the dressing and toss again.