I made this to accompany some pork cutlets. The sweetness of the apple and slightly aniseed taste of fennel worked perfectly with pork. This zingy, refreshing salad could also accompany fish or chicken. It’s perfect for a summer’s evening or as I ate them, huddled around my extremely inadequate heater on a “blisteringly cold” sydney winter’s night.
1 bulb fennel (very finely julienned)
1 small red onion or 1/2 medium red onion (very finely sliced)
1 granny smith apple (peeled and julienned)
pinch of salt
pinch of black pepper
1/2 lemon (juice of)
2 tablespoons extra virgin olive oil
1/2 tablespoon fresh dill or fennel leaves (chopped finely)
1 tablespoon fresh flat-leaf parsley (finely chopped)
Toss together the apple and lemon juice as soon as the apple is cut to avoid it discolouring. Mix in all the remaining ingredients thoroughly, cover and leave in the fridge for 30 minutes to develop in flavour.
Serve alongside pork, fish or chicken.