Chop the fennel into thin matchsticks or shred into very thin slices. Keep some of the leaves and chop (if the fennel didn't have any leaves - don't worry!)Peel and de core the apples then cut into thin slices. Cut the thin slices into very fine matchsticks then squeeze over half of the lemon and mix well.Very finely slice the red onion and add a little lemon over, mix well.Now combine all the ingredients in a bowl. That's IT!
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Notes
Cutting the fennelI cut off the long stems (if they haven't already been removed), I'll keep some of the fine leaves if it has any. I then remove the outer leaves if they're browned or leave them if not. I then cut the fennel in half, from the top down and then into 1/4 pieces from top to bottom. The hard core is at the root - I cut out at a slight angle to remove the toughest part. For most salads, thin slices are perfect. For this salad, I make thin slices and then cut those slices into thin pieces to give a shedded appearance.SubstitutionsFennel and apple are key to this salad so substitutions are not recommended. You can however change up some of the other ingredients.Herbs - Try some of these fresh herbs, they all work wonderfully. Parsley, Cilantro, Oregano/Marjoram, Mint, Dill or Tarragon.Acid - Lemon juice gives a wonderful fresh zing, but try lime or orange too. For the vinegar, white wine, Champagne, red wine or Sherry vinegar work well too. You might also try a herbal vinegar like tarragon vinegar too.For another delicious fennel salad, try my fennel and orange recipe at cookeatworld.com/fennel-orange-salad-2/