A really, really good salad is one of my favorite things to enjoy. It’s also one of my favorite things to prepare and share whether in person or to share with you all via my blog or my socials!

After the holidays passed I asked a bunch of people if they wanted some new recipes to show that “salads don’t have to suck!” So here we are…the first in a series where I showcase some of my favorite salads in an effort to inspire you all to make more salads that you love.

A few things I suggest if you want to begin making more salads~

(1) A salad spinner like this one from OXO. It has a glass larger base that you use to remove the water but then also can serve it in. Plus any way to eliminate plastic is ideal in the kitchen!

Photo: Williams Sonoma

$65 at Williams-Sonoma

(2) A simple mandolin (and a cut resistant glove if you are nervous to use a mandolin!). Mandolins are such an efficient way to slice things so, so thin. Those salads you love from restaurants? More often than not use a mandolin to shave the vegetables into those glorious ribbons or thin slices.

Photo: Crate & Barrel

$18.95 at Crate & Barrel

Photo: Williams-Sonoma

$14.95 at Williams-Sonoma

(3) Tongs, tongs, tongs. You can’t possibly have enough tongs! These are a great way to mix up a salad, transfer things from one bowl to another and really just anything in the kitchen!

Photo: Williams-Sonoma

$29.95 for set of 2 at Williams-Sonoma

Shaved Fennel and Apple Salad

Gluten Free, Soy Free, Nut Free

Dairy free option

Serves: 2

Prep Time: 25 minutes

Ingredients

dressing

• 1 Tbsp. Whole grain dijon
• 3 Tbsp. white balsamic vinegar
• 1/3 c. olive oil
• pinch flaky sea salt

salad

• 1 large fennel bulb
• 1 large apple, use your favorite!
• 3 oz. manchego cheese
• 1/2 c. castelvetrano olives, halved

Directions

1. Whisk together all the dressing ingredients in a large bowl.
2. Using a mandolin (!!) or a food processor with the slicing disk, shave the fennel and the apple. Add to the bowl with the dressing.
3. Use a peeler to shave thin slices of the manchego and add to the bowl as well (if dairy free add your favorite dairy free parmigiana OR slice some avocado!) along with the castelvetrano olives.
4. Gently toss with tongs and taste for seasoning. Enjoy!

**Chef Tip! I love adding some toasted sunflower seeds, hemp seeds or almonds if you can have nuts.

Happy Foods are the Best Foods!