Apple, Jicama and Fennel Slaw
Ingredients
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
3 tablespoons organic raw honey
2 tablespoons Dijon mustard
1/3 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
1 sweet apple, such as pink lady or gala
1 Granny Smith apple
1 fennel bulb, bottom trimmed, cored, and thinly sliced
2 cups peeled and julienned jicama
2 medium heads purple or green endive, thinly sliced
1 cup fennel fronds, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup toasted salted sunflower seeds, plus more for garnish
Place the lemon zest, lemon juice, honey, and mustard in the bottom of a large bowl and whisk to combine. Slowly drizzle in the olive oil until incorporated. Season with salt and pepper.
Use a knife or mandoline to julienne the apples, Discard the cores. Top the dresssing with apples and toss to coat so that they don’t start oxidizing and turn brown.
Add the fennel, jicama, endive, fennel fronds, parsley and sunflower seeds. Toss to combine. Sprinkle with the remaining sunflower seeds and serve immediately, or refrigerate for up to 1 day (garnish just before serving).