- Trim the fennel: remove stems, if any, then trim off any soft or discolored parts of the bulb. Slice it in half lengthwise (if bulb is quite round, make two or three lengthwise cuts) then slice crosswise into narrow (1/8") strips.
- Quarter and core the apples (don't peel); cut into 1/4" dice.
- Mix together mayonnaise, yogurt if using, salt and pepper.
- Toss fennel, apples and walnuts with mayonnaise mixture. Serve room temperature or chilled
|Prep Time: 20 minutes|
Cook Time: 0 minutes
|-||1 fennel bulb|
|-||2 tart, red-skinned apples, such as Haralson|
|-||1/4 cup mayonnaise|
|-||1/4 cup plain yogurt (or omit yogurt and use all mayonnaise)|
|-||1 pinch salt|
|-|| few grinds of black pepper|
|-||1/3 cup coarsely chopped walnuts|