I had this salad at Jaleo a few weeks ago and couldn’t stop thinking about it. This is my attempt to replicate it, and while it’s not the same, I actually enjoyed it more! The key is to slice everything as thin as possible. It’s the perfect summer salad- crisp, fresh, and easy!
2 tbsp lemon juice, plus zest
1 tsp salt
1/2 tsp black pepper
1 fennel bulb, sliced as thin as possible (~2 cups)- optional step to save the dark green fronds
1 large or 2 small green apples, sliced as thin as possible (~2 cups, I use Granny Smith or Mitsu)
1 cup white onion, sliced as thin as possible
4 oz manchego cheese, cut into matchstick size pieces
1/2 cup chopped walnuts or slivered almonds
1. Mix the lemon juice, zest, salt, and pepper in a large bowl.
2. Add the fennel, apple, onion, and manchgeo and toss well so that all the salad is covered.
3. Top with walnuts/almonds and the fronds (if you saved them) and serve!