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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Difficulty: Easy / Number of Servings: 4 |
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Directions: Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Gently toss fennel with apples and seaons with salt and pepper. Serve salad topped with Gorgonzola.
Comments: Serve this delicate salad as a first course or alongside grilled chicken Ingredients: 1 1/2 crisp, thinly sliced apples 3/16 Cup(s) dried currants 2 medium (2lb total) fennel bulbs 1 1/2 Tablespoon(s) fresh lemon juice 4 Ounce(s) crumbled gorgonzola cheese 1/16 Cup(s) extra virgin olive oil |
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