This recipe is from Geoff Kenny's Enhancing Your French Cooking skills at UT Culinary Institute, Community Cooking Classes. It was served as a salad over Trout Meuniere. We added carrots to the recipe for color and because we had extra carrots in stock. That is the magic of cooking at home. You can make any recipe your own with a little creativity. It was delicious.
The next day I enjoyed the remaining salad over mixed lettuce greens with pecans and dried cranberries. What a great idea that was!
Prep Time: about 5 minutes; Total time: 25 minutes
Serves 4
Ingredients:
1 Fennel bulb – charred on the grill
1 granny smith apple
1 tablespoon chopped flat leaf parsley
2 tablespoons orange juice
Pinch kosher salt
Instructions:![IMG_9098[1].JPG](https://www.scubadiverinfo.com/testing2/blog/IMG_9098%5B1%5D.JPG)
Cut the top of the fennel off and reserve for garnish. Then split the fennel bulb in half from the root to stem.
Place fennel bulb flat side down on a heated grill and char. Once charred, flip over and char the other side. Allow to cool once charred.
While the fennel is cooling, julienne the apple and place in a bowl with parsley, salt and orange juice.
Then julienne the fennel bulb and add to the apple mixture. Mix well and serve immediately.
Terri's Tips:
I added a squeeze of lemon to this salad because I love the fresh citrus flavor. I thought it would be good and it was.