Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 3/4 cup pecans, chopped
- 1/4 cup maple syrup
- 1/2 cup apple cider vinegar
- 2 Kanzi apples, quartered, cored, thinly sliced
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 60grams baby rocket leaves
- 1 fennel bulb, trimmed, thinly sliced including stalks, fronds reserved
Nutrition per serving
2000kJ / 478Cal
2000 Kilojoules or 478 Calories
23% of daily energy intake*
Protein
5.1grams
Fat
34.0grams
Carbs
36.2grams
Sugars
33.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a picnic-perfect salad recipe? Ready in 15 minutes, this apple and fennel salad is drizzled with buttermilk dressing and topped with maple pecans.
Method
Step 1 of 4
Place pecans in a small frying pan over low heat and toast, stirring occasionally, for 5 minutes or until golden. Add 1 tbs maple syrup and swirl to coat. Transfer to a baking paper-lined tray and allow to cool.
Step 2 of 4
Meanwhile, combine remaining maple syrup, vinegar and 1/2 cup water in a medium bowl. Add apple and turn to coat. Set aside.
Step 3 of 4
Place mayonnaise, buttermilk and 1 tbs pickling liquid in a jug. Season and stir to combine.
Step 4 of 4
Place rocket, fennel and drained apple in a large bowl. Serve drizzled with mayonnaise mixture and topped with pecans and reserved fronds.
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