For the Salad:
- 1 ½ Cup fennel bulb shaved thin
- 1 ½ Cup sour green apple shaved into thin batons
- 1 Cup baby arugula
- 1 TB fresh lemon zest
- 3-4 TB lemon oil (see recipe)
- 1 TB thyme, fresh and minced
- 1 TB red jalapeno seeded and finely minced
- 1 Tsp. sea salt, fine
Fresh cracked black pepper to taste
Using a mandolin, slice the fennel bulb and apple into paper thin strips
To ensure the crispness of this salad, right before serving in medium mixing bowl toss all ingredients gently.
A great variation can be by omitting the apples and adding tangerine or Clementine slices.
For the Lemon Oil:
- 1/2 Cup Fresh Lemon Juice
- 1/2 Cup Organic high quality Olive Oil
- 1 Clove Garlic, finely minced
- 1 Tsp. Sea Salt, Fine
- 2 TB Lemon Zest, Fine
In small mixing bowl, whisk all ingredients well. Or pour all ingredients into glass jar with sealable lid and shake well.
This will keep for 1 week in the refrigerator.
From: Chef Chad Sarno