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 hazelnuts|
|2||scallions (thinly sliced)|
|1 tablespoon||fresh lemon juice|
|2 1/2 tablespoons||hazelnut oil or extra-virgin olive oil|
|sea salt and reshly 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.