Count to two and chop. That’s all you need to do and you’ve got a great in-season salad. I initially made this for a friend’s pig roast and the crispness of the apple and fennel paired beautifully with the succulent pork. Since then it’s been a go-two (see what I did there?) side dish for fall gatherings. So grab two of each ingredient, chop ’em up, and don’t forget to press play for a two-tally two-bular (get it? huh? huh?) playlist.
APPLE FENNEL SALAD
2 granny smith apples, cored and thinly sliced
2 fennel bulbs, trimmed, and thinly sliced
2 stalks celery, finely diced
Fennel fronds, coarsely chopped
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey (or maple syrup)
- Combine apples, fennel, celery, and fronds in a large bowl
- Put olive oil, vinegar, honey, salt, and pepper in a mason jar or other sealable container and shake like crazy until emulsified.
- Add vinaigrette to large bowl and toss