A lovely lighter (one bowl) family meal.
I’ve only just discovered the fennel bulb in the last couple of years and now I like it so much that I grow it in the garden. It has a wonderful fresh slightly aniseed flavour and a super crunch factor. I’m yet to try roasting it because I can’t get past using it in salad.
1 BBQ / roast chicken, skinned and shredded
1 large bulb fennel, thinly sliced
2 red apples, thinly sliced
⅓ cup lemon juice
1 small red onion, thinly sliced
1 cup parsley, chopped
½ cup pecans, toasted, chopped
½ cup whole egg mayonnaise
1 tbs maple syrup
salt and black pepper to taste
Place fennel and apple in large serving bowl and toss with 2 tbs of the lemon juice to prevent browning.
Add chicken, onion, parsley and pecans (leave a small amount of nuts to garnish) to bowl and toss to combine.
Whisk mayonnaise, remaining lemon juice, maple syrup, salt and pepper together in a small jug.
When about to serve, dress the salad and toss to combine.
Top with extra pecans.