This is a terrific salad to serve with a rich entrée: tart, refreshing, and a great palate cleanser. The parsley and mint stand in as greens instead of lettuce for a lighter, more brightly flavored dish. Use a mandoline or hand-held vegetable slicer to make quick work of the slicing and julienne steps.
1 large fennel bulb, trimmed, cut in half lengthwise, and cored
2 small, tart organic apples, such as Granny Smith or Fuji,
cut into matchstick julienne (peeling is optional)
1 cup fresh flat leaf parsley, chopped
1/2 cup chopped fresh mint
1/2 cup chopped hazelnuts
2 scallions, thinly sliced
1 tablespoon fresh lemon juice
2-1/2 tablespoons hazelnut oil or extra-virgin olive oil
Sea salt and freshly ground black pepper
Thinly slice the fennel and transfer to a medium-size bowl. Add the julienned apples, parsley, mint, hazelnuts, and scallions, and toss to combine.
Whisk the lemon juice and hazelnut oil in a small bowl and season to taste with salt and pepper. Add the dressing to the fennel mixture and toss to combine.
The salad can be made 2 hours ahead of serving and stored in the refrigerator, covered.
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