Are you in a salad rut?
This shaved crisp salad is sweet, refreshing and delivers layers of deliciousness with a satisfying crunch. The Tahini dressing is velvety smooth and pairs beautifully with this dish.
Squeezing in a healthy salad here and there is a win-win. However, as life gets busy, it becomes easy to get repetitive with our meals. As much as I enjoy a good, old garden salad, there’s only so many I can eat before I’m over them and I’m back on the carb all-day train. See this recipe and more at @milkandmarigolds to spice up the salads in your life.
If you recreate this salad, be sure to share with me by tagging your food as #milkandmarigolds or tag me in your food post @milkandmarigolds
Shaved Fennel & Apple Salad Served with Tahini Vinaigrette
Prep Time: 10 – 15 mins. Cooking Time: 10 -12 mins. Total Time: 20 – 30 mins.
Author: Milk & Marigolds Serves: 2 large or 4 small salads (easily scalable)
*This dressing yields extra (about less than double)
1/3 cup of cooked quinoa
1 large fennel bulb (should yield about 4 cups of shaved fennel)
2 small apples, cored and halved then thinly sliced (I used Ambrosia)
1/2 cup cooked peas
1/2 a small shallot, thinly sliced
sea salt and pepper to taste
roasted sesame seeds
“dill” looking leaves from the fennel bulb if intact.
1/2 cup extra virgin olive oil
2 1/2 tbsp apple cider vinegar
2 1/2 tbsp tahini
1 tbsp water
1/4 tsp sea salt or pink Himalayan
mandolin or a sharp knife
saucepan for quinoa and for the peas
fine-mesh strainer for rinsing quinoa
serving platter (optional)
jar to store leftover dressing
*To be served right away, although, ingredients can be prepped, kept in water and refrigerated several hours ahead of time.
1. Rinse the quinoa before cooking it if time allows. This removes some bitterness. Cook 1 part quinoa with 2 parts water or salt-reduced stock. Meanwhile, lightly cook the peas for 3 – 4 minutes and then rinse with cold water to keep the peas bright and crisp. I often cook the peas in a mug with some water in the microwave. Set aside and allow the quinoa to cool also.
2. Wash and dry your produce. Choose a platter if desired.
3. Begin by preparing the fennel. Remove the outer shells of the bulb which is too tough to eat. Then cut about a 1/2 inch off the base and cut off the stalks at the top if they haven’t already been removed. If the fennel’s fine leaves are intact, save these to sprinkle on the salad as they are flavourful and fragrant. Then use a mandolin/sharp knife or a peeler to thinly slice across the base of the fennel. Set aside.
4. Thinly slice 1/2 of a shallot. Alternatively, you can use a 1/4 of a small red onion but I find shallots sweeter in taste. Set aside.
5. Prepare the dressing by combining the oil, vinegar, tahini and salt. Whisk until it is well dispersed and when it appears creamy in texture. This yields extra dressing and can be stored in a tight-sealed jar in the refrigerator.
6. Right before serving the salad, halve and then thinly slice your apples. You can also prepare the apples ahead of time but store them in water with a little lemon juice to keep them from browning and to keep them crisp.
7. When ready to serve, gently combine the salad ingredients. If you have stored the fennel and apple slices in water, pat them dry. I like to fan the apple slices together to make the salad extra pretty. Lightly dress the salad and sprinkle (to taste) salt and pepper from a height. Garnish and enjoy!
Milk & Marigolds © Copyright 2015