Shaved Fennel and Apple Salad

This is a nice light salad that is different than your standard greens.  I got the recipe from a friend in South Carolina, but I think it was originally credited to Charlie Trotter.  It is easy to prepare, especially if you have a mandoline. 

A mandoline is a gadget made specifically for slicing or julienning fruits and vegetables.  Generally they can be fitted with different blades to yield different patterns or thicknesses in the item being sliced. Here is a photo of my mandoline.

The white box on the left contains the various blades which can be inserted into the body of the mandoline to accommodate different types of cuts such as thin slices or various widths of julienne.  The round item on the right is the safety holder, used to slide the item being sliced into the blade.  Never use a mandoline without using the safety holder.  They are quite dangerous, if not used properly and you don't want to take off a slice of your hand. The thickness of slice is controlled by adjusting the height of the flat stainless surface in relationship to the blade.  The blade is inserted into the body of the mandoline. In this photo the blade is held by the black insert.  You can see the rounded handle of the blade sticking out of the right side of the mandoline near the safety holder. Mandolines are readily available on line or at places like Williams Sonoma or Sur La Table.  I have seen them range in price from $30 - $150, but for a good quality one, with multiple blades, plan on paying around $70. 

If you don't have a mandoline, don't despair.  You can slice the apples and fennel with a thin knife, it will just take a little longer.  Here is the recipe:

Ingredients:

1/4 Cup Freshly Squeezed Lemon Juice
2 TBSP Chopped Fresh Tarragon
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Canola Oil
Salt and Freshly Ground Black Pepper
2 Granny Smith Apples, Peeled, Cored and Halved
2 Bulbs of Fennel, Fronds Removed

Preparation:

Whisk together the lemon juice, chopped tarragon, olive oil and canola oil in a small bowl and season to taste with the salt and pepper.

Using a mandoline or thin knife, slice the apple and fennel into thin slices.  Place into a medium bowl and toss with the dressing.  Season with salt and pepper.  Don't use all of the dressing if you like a lighter taste.  You can always add more, but it is hard to take out. Arrange on 8 salad plates and serve.  I think this goes well with Sauvignon Blanc and a baguette.