This salad is usually eaten as a side dish with meat. But it also tastes super as an antipasti.
5 from 1 vote
Prep Time 2mins
Cook Time 5mins
Total Time 7mins
Course garnish, Side Dish
Cuisine Italian, Trentino South Tyrol
50gnutspine nuts or walnuts
In a frying pan, roast the nuts without fat, but with a pinch of salt until golden brown. Let the nuts cool down on a plate. For a crunchy effect, you can also caramelise walnuts with a little sugar.
Wash the citron, fennel and apples. Peel the fennel thinly if necessary, remove the stalk and cut into bite-sized slices like the apples. Juice half a citron. Cut the other half including the edible skin and white inner skin into fine strips. Mix the citron, fennel and apples in a bowl and marinate with citron juice, salt and olive oil. Serve garnished with the nuts.
If you do not have a citron at home, you can also use a lemon or lime. It is best to use untreated fruit. Besides the juice, grate some peel into the marinade. If you like onion, add some finely chopped slices to the salad. Sweet red or purple, for example, Tropea onions, taste best.