This recipe is my interpretation of a delicious, light salad I enjoyed at Thyme to Taste cafe in Yass recently. I sliced everything using the thin slicing attachment on my Magimix food processor. You could also use a mandoline or a sharp knife, but the Magimix does it in a jiffy.
1 head fennel including the fronds (keep some to garnish)
1 apple, quartered and cored but not peeled
1 bunch of radishes
¾ cup pecan nuts or walnuts
1 Tbs maple syrup (optional)
1 cup chopped parsley
½ cup salad dressing
Juice of ½ a lemon
Thinly slice the fennel, apple and radishes and place in a salad bowl. Place the pecan nuts in a small frying pan and cook over moderate heat for a few minutes, stirring. If liked, add the maple syrup and stir till they are coated and glazed. Cool then roughly chop into large pieces and add to the salad bowl with the remaining ingredients. Garnish with some fennel fronds.
Serves 4-6
