Servings: 4 to 6
This monochromatic salad is stunning in its simplicity. The crisp texture and lemony punch make it a perfect partner for braised meats or grilled pork. Use a mandoline to shave the fennel and apple into ultra-thin slices.
Make Ahead Tips
The salad can be made up to 1 day ahead. Refrigerate, covered.
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The balance of flavors was just off, too much cabbage, not enough flavor from the fennel and apples but dressing was too tart (if that can happen while being pretty flavorless). The fennel, which I normally love, just did not go with the cabbage.
I think this is the first recipe I've made from Fine Cooking that I didn't care for. I didn't feel like the flavors were very balanced. I suppose it could be ok with another dish that complimented it...
Refreshing, beautiful combination!
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