Apple-Fennel Salad with Juniper Berries

Apple-Fennel Salad with Juniper Berries


2 Granny Smith Apples, quartered, cored and sliced thinly
1 large or 2 small fennel bulbs, halved, cored and sliced thinly
1-2 tablespoons freshly squeezed lemon juice
2-4 tablespoons extra-virgin olive oil
Salt and Pepper to taste
15 juniper berries, smashed with the side of a knife, then minced


Whisk together the lemon juice and olive oil with ΒΌ teaspoon salt and a grinding of pepper.

Just before serving, toss apples and shaved fennel with the lemonolive oil dressing.

Mound onto the salad plates and sprinkle with juniper berries. Garnish with fennel leaves.

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