Apple Fennel Salad

Recipe Summary

Fresh and crisp springtime salad

Recipe Servings: 4 portions
Recipe Preparation Time: 30 minutes
Recipe Cook Time: 15 minutes

Featured Product: 36-Month Stravecchio Parmigiano Reggiano

36-Month Stravecchio Parmigiano ReggianoOrganic Stravecchio Parmigiano Reggiano is the crown jewel of the Reggio-Emilia cheese region of Italy. It is handcrafted in limited quantities and exclusive to Lucini Italia. Relying on simple ingredients of extraordinary quality (organic milk from select local alfalfa-fed cows, rennet and salt) this is entirely a product of sustainable farming. Quality aged for 36-months, stamped D.O.P and honored as Stravecchio (meaning extra aged) each 8oz wedge is hand cut by artisan cheese makers in Italy and vacuum-sealed at location to maintain flavor integrity.

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Ingredients

  • 1 cup crisp apple, cut with the large julienne attachment of a mandolin
  • 2 cups fennel bulb, very thinly sliced on the mandolin
  • 1 and a half tablespoon shallots, small dice
  • 1/4 cup Italian flat-leaf parsley, leaves/tips only
  • 2 tablespoons black currants
  • 1 tablespoon, plus 1 teaspoon Lucini® Pinot Grigio Vinegar
  • 1 tablespoon, plus 1 teaspoon Lucini Premium Select Extra Virgin Olive Oil®
  • 1/3 cup walnut pieces
  • Lucini™ Organic Parmigiano Reggiano cheese, as needed
  • Kosher Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 300*F
  2. On a medium sheet pan toast the walnuts for 15 minutes, stirring occasionally for even cooking. Break one walnut in half and check for color: they should be crispy and slightly golden brown. Transfer the hot walnuts into a medium bowl, and toss with 1 teaspoon Lucini Premium Select Extra Virgin Olive Oil®, a few grinds of freshly ground pepper, and a good sized pinch, or 1/16 teaspoon Kosher salt.
  3. In a medium bowl, combine the fennel, apples, shallot, currants, Lucini® Pinot Grigio vinegar, walnuts, and parsley. Drizzle in one tablespoon Lucini Premium Select Extra Virgin Olive Oil®, then gently fold to combine. Season with approximately 1/4 teaspoon Kosher salt and a few grinds of black pepper, or, to taste. Divide among four large plates, and serve with a light drizzle of Lucini Premium Select Extra Virgin Olive Oil®. Lastly, using a vegetable peeler, top each serving with long shavings of Lucini™ Organic Parmigiano Reggiano cheese.

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Recipe by: Chef Nathan Lyon

Chef Nathan LyonAs host of Discovery Health’s A LYON IN THE KITCHEN, Nathan Lyon shows viewers that cooking with fresh ingredients doesn't have to be intimidating or complicated. He believes great food starts fresh and the fresher the ingredients, the better the food.