Apple Fennel Date Salad
Shake It, Plate It, Drizzle It, and Serve!
Recipe by Madison Skye | @madisonjskye
¼ cup Drizzle
1 whole lemon
½ tsp salt
¼ tsp pepper
1 fennel bulb
4 apples of choice (we're using 1 Granny Smith, 2 Pink Pearl, and 1 Honeycrisp)
3 stalks celery thinly sliced
½ cup roasted hazelnuts
¼ cup of thinly sliced parmigiano reggiano
2-3 medjool dates
Few sprigs of dill for garnish
Instructions
Active Time: 15 Minutes
Full Time: 15 Minutes
In a jar with a sealable lid, combine the freshly squeezed lemon juice, Drizzle, salt, and pepper. Using a microplane, zest half the lemon and add it to the jar. Set aside.
With a mandolin, thinly slice the fennel, apples, and celery. Halve the apple slices and remove any core. Gently separate the fennel layers and add everything to a large salad bowl.
Roughly chop the hazelnuts and toast them in a dry pan over medium heat for 2–3 minutes, until fragrant. Make sure to stir consistently, and remove right after the 2-3 minutes are up to avoid burning!
Pit and chop the Medjool dates into small rough pieces, then add them, along with the toasted hazelnuts, to your salad bowl.
Shake the dressing jar well until fully combined, then drizzle over the salad. Top with fresh dill, shaved Parmigiano Reggiano, and some extra cracked black pepper. Toss gently and serve!
