Shaved Fennel and Apple Salad

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In memory of chef Charlie Trotter,  who passed away last night. He once said, “Every ingredient is like a musician’s note.”, which I wholly identify with.

I made his shaved fennel and apple salad for dinner. It is heavenly. Truly fantastic. It is only missing one thing. 

Bacon. (Next time.)

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Until then, here’s a fennel heart.

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup canola oil
  • Salt and freshly ground black pepper
  • 2 Granny Smith apples, peeled, cored, and halved
  • 2 bulbs fennel, thinly sliced

To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.

To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.

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I love it when this happens. Should I make a wish or something?

 

 

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