apple fennel stacks

have i mentioned i will be in london this very weekend? i can’t wait to soak up london in december, yet again. it’s got to be the best place on earth to put you in a proper christmas mood, possibly. we’ll likely just eat our way through ottolenghi’s & co., so as always you can expect me to come back with lots of foodie inspiration!
these apple stacks, on the other hand, really aren’t the best idea since sliced bread. but i think they looked cute and are a fun way to include raw stuff into your diet. with a walnut dressing, they are still difficult to eat and disassemble, but taste yum for sure.
apple fennel stacks with walnut dressing
serves 2
2 apples
1 fennel
2 tbsp. walnut oil
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. acacia honey
1 tsp. fleur de sel
1 pinch harissa
slice both, the apple and the fennel horizontally into very fine slices. now alternate between an apple slice and a fennel slice and stack everything to about the sice of an apple; that means: remove some from the apple (if you use all slices, the stack will turn too tall). eat them straight away, ha! make a dressing with the remaining ingredients and drizzle over the stacks. serve. 
coffee cup and placemat by en soie
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