How To Make An Apple, Radish And Fennel Salad With Hazelnuts And
Prep Time:
20 minutes
Cook Time:
Servings:
2 to 4 servings
Ingredients
  • ⅓ cup hazelnuts, toasted and finely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt, to taste
  • 2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
  • 1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
  • 2 small watermelon radishes or black radishes, thinly sliced using a mandolin
  • 3 tablespoons Champagne or white wine vinegar
  • 1½ tablespoons fresh lemon juice
  • ½ teaspoon grated lemon zest
  • ⅓ cup loosely packed fresh mint leaves, torn
  • 2 ounces pecorino, shaved using a vegetable peeler
Directions
  1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.
  2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.
  3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.