OH! Magazine - Australian Version September 2016 | Page 16

( OH YUM!
YUM ))

PHOODIE’S
CARAMELISED
FENNEL AND
CABBAGE SALAD
Food blogger Phoodie
shares this unexpectedly
tasty salad.

What you’ll need:
3 fennel bulbs, finely sliced
3 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon brown sugar
3 celery stalks, finely chopped
½ small green cabbage, finely sliced
2 Granny Smith apples, finely sliced
Juice of 1 lemon, squeezed over apple slices
1 cup walnuts, roughly chopped
For the dressing
Juice of 2 lemons
1 clove garlic crushed
1
/3 cup extra virgin olive oil
Salt and pepper, to taste

How to make it:
1. Place the butter and oil into a pan over a low heat.
2. Place your finely sliced fennel into the pan and mix around to coat
in butter and oil. Continue to stir the fennel on and off (so that it
doesn’t stick to the base of the pan) until it becomes dark and
caramelised. This may take some time so be patient!
3. Add the sugar to the caramelised fennel and cook for a further 3
minutes. Remove from heat and set aside.
4. Finely dice the celery and cabbage and set aside.
5. Finely slice the apple and place in a bowl. Squeeze the juice from
one lemon over it to stop it from turning brown.
6. Combine all dressing ingredients in a jar and shake well.
7. On your serving platter start layering all of the ingredients. Continue
to layer until you’ve used everything.
8. Shake dressing again just before pouring over salad and giving it a
good toss.

YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram

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OH! MAGAZINE (SEPTEMBER 2016)