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Categories: Salads, Vegetarian

Apple and fennel salad

Apple and fennel salad
Los Angeles Times

JOSE ANDRES, always charming, is the life of the party at a soiree in the Hollywood Hills, and guests are circling around him next to the infinity pool. Chef Andres is scooping caviar onto slices of jamon iberico (ham from ... Read more

Total time: 20 minutes | Serves 4
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • Salt
  • 2 ounces Manchego cheese
  • 1/2 fennel bulb
  • 1 Granny Smith apple
  • 1/3 cup chopped walnuts, toasted
  • 1 tablespoon chopped chives
  • 4 small fennel fronds for garnish

Step 1In a small bowl, whisk together the olive oil and sherry vinegar. Season with one-eighth teaspoon salt, or to taste. Reserve.

Step 2Cut the Manchego into batons about 2 inches long by one-fourth-inch thick. Slice the fennel lengthwise very thinly, preferably with a mandolin. Place the Manchego and fennel in a large bowl.

Step 3Core and halve the apple. Cut one-half of the apple into a one-fourth-inch dice. Thinly slice the second half lengthwise, preferably with a mandolin. Add the diced and sliced apple to the bowl, along with the walnuts.

Step 4Gently toss the salad, adding just enough vinaigrette to lightly coat the ingredients. Divide the salad among four plates. Evenly sprinkle the chives over each serving, and garnish each plate with one fennel frond. Serve immediately.

Each of the 4 servings:
243 calories; 6 grams protein; 8 grams carbohydrates; 2 grams fiber; 22 grams fat; 6 grams saturated fat; 10 mg. cholesterol; 210 mg. sodium.
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