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