Apple Fennel Salad
Crisp refreshing accompanyment to any meal. When you have a warm autumn meal prepared but you need something green on the table, this is it.
- Streamside lettuce enough to fill a large dinner plate – mix bag of leaves or fresh leaves from the head.
- Streamside apples one- cut into thin batons
- Half a Streamside Fennel bulb and fronds sliced finley against the ridges
- Spring onions -cut into thin slices across the width
- Parsely a handful of leaves sliced finely
- Apple cider vinegar 20 mil
- One garlic clove - peeled
- Extra virgin olive oil 40 mil
- Dried dill leaves -half a teaspoon
- Pinch of salt
- Slice all the vegetables as per recipe.
- Lay the lettuce on the plate, cover with sliced vege and apple.
- In a blender, blend the vinegar, oil, garlic and dill, and the pinch of salt and pour over at the time of serving.