With no real signs of spring coming any time soon, I’m taking matters into my own hands. Making salads and celebrating in-season spring vegetables!
I love fennel. Absolutely love it. And I actually prefer it raw in salads because I love the texture and the crunch!
Wednesday of this week I finally emerged out of my house and into the bright, shining sun. After my 
Two things that make this salad, well, other than the fennel, are the lemon dressing and the Parmesan. You guys, I love this dressing. Do you ever make your own homemade dressing, fall in love and then proceed to drizzle it over everything?! For like a week? Well, that’s what I did here.
So, that means I’ll have another fabulous recipe coming up soon using this creamy lemon dressing.
And I love big slivers of parmesan on my salads. It’s the salty with the fresh taste, and mixed in with the sweetness from the apples. . oh baby.
This is like the easiest salad to throw together. You guys have to try this! Happy Friday!!! What are you guys doing this weekend?
Fennel Apple Salad
Ingredients
- 4 ounces about 4 packed cups fresh arugula, washed and dried
- 1 small fennel bulb sliced thin or shaved on a mandoline
- 1/2 small apple (Gala, Honeycrisp, Jonagold, Red Delicious) unpeeled and sliced thin or shaved on a mandoline
- 1/3 cup plain non-fat yogurt
- 3 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Parmesan cheese to serve
Instructions
- Combine the arugula, shaved fennel and apple slices in a serving bowl and gently toss together. In a separate small bowl, whisk together the yogurt, lemon juice, olive oil, and lemon zest, adding another glug of olive oil if you need it. Season to taste with salt and pepper and mix again.
- Serve the salad and drizzle on the dressing. Serve with some big slivers of parmesan cheese and enjoy immediately.
Recipe adapted from 
