Ingredients
Yield: 4-6 servings
For the Dressing
- ½ teaspoon fennel seeds, toasted in a skillet over medium heat, cooled and ground
- 1 medium garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly-squeezed lemon juice
- 4 tablespoons olive oil
For the Salad
- 1 small fennel head, cut in half and thinly sliced (chopped fronds saved for garnish)
- 2 cups arugula
- ½ large Granny Smith apple, cored and julienned
- ½ cup toasted walnuts, coarsely chopped
- 2-3 teaspoons capers
- zest of a small lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
SaladsVeganVegetarianGluten FreeEasyQuickRosh HashanahEastern Europe
