- Servings: 4
|1||Medium/large Fennel Bulb With Some Fronds, approx. 2 cups sliced|
|1||Granny Smith Apple|
|2 Tbsp||Lemon Juice, divided|
|1 Tbsp||Flat Leaf Parsley, minced|
|½ tsp||Lemon Zest|
|2 tsp||Olive Oil|
|¼ tsp||Kosher Salt|
|¼ tsp||Freshly Ground Pepper|
|⅓ cup||Caramelized or Candied Pecans, chopped|
Cut fronds off the fennel bulb and reserve. Quarter the bulb vertically (stem end to frond end,) cut the core from each quarter and thinly slice. Cut the apple into matchstick-sized strips. Combine cut fennel and apple in a large bowl and toss with 1 tablespoon of the lemon juice (to prevent browning.) Mince 1 tablespoon of fennel fronds. Add the fennel fronds and parsley to the fennel apple mixture. In a small bowl, whisk the remaining tablespoon lemon juice, lemon zest, olive oil, salt, pepper, and honey. Add to fennel-apple mixture and toss gently to coat. Sprinkle with pecans and serve!!
Note: Can make a day ahead, reserve pecans and add right before serving.