Shaved Fennel and Apple Salad

In memory of chef Charlie Trotter,  who passed away last night. He once said, “Every ingredient is like a musician’s note.”, which I wholly identify with.

I made his shaved fennel and apple salad for dinner. It is heavenly. Truly fantastic. It is only missing one thing. 

Bacon. (Next time.)

• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh tarragon
• 1/3 cup extra-virgin olive oil
• 1/3 cup canola oil
• Salt and freshly ground black pepper
• 2 Granny Smith apples, peeled, cored, and halved
• 2 bulbs fennel, thinly sliced

To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.

To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.