Description
A refreshing and crisp savory salad combining the anise-flavored crunch of fennel with the tartness of Granny Smith apple, complemented by sweet dried cranberries, nutty pumpkin seeds, and a zesty lemon-peppercorn dressing. Perfect for a light lunch or as a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 1 head fennel
- 1 Granny Smith apple
- 1/2 cup dried cranberries
- 3 tablespoons shelled pumpkin seeds
Dressing
- 3 tablespoons lemon juice
- 1 tablespoon whole red peppercorns
Instructions
- Prepare the Fennel: Trim the fennel bulb by cutting off the stalks and removing any tough outer layers. Then slice the bulb thinly to ensure a crisp texture in the salad.
- Prepare the Apple: Wash and core the Granny Smith apple carefully, then slice into thin pieces or small cubes to evenly distribute its tart flavor throughout the salad.
- Combine Salad Ingredients: In a large salad bowl, mix together the sliced fennel, apple pieces, dried cranberries, and shelled pumpkin seeds to build the base of the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice with whole red peppercorns, allowing the peppercorns’ flavor to infuse into the dressing.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly while maintaining their crispness.
- Serve: Serve the salad immediately to enjoy its fresh, vibrant flavors and crunchy texture.
Notes
- For added texture, consider adding thinly sliced celery or toasted nuts like walnuts.
- The whole red peppercorns can be lightly crushed to release more flavor if preferred.
- This salad is best served fresh as fennel and apples may lose their crispness over time.
- Use fresh lemon juice for the best brightness in the dressing.
- Pumpkin seeds can be toasted for a nuttier flavor if desired.
