Finnochio or ‘Florence fennel’ – the bulbed variety, not the feathery herb is easy to grow and I love it. This is a very pleasing autumnal salad.
1 fennel bulb
1 Granny Smith or other tart apple
Juice of 1 lemon
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
12-15 juniper berries
Trim the fennel, but keep some of the feathery fronds for garnish. Slice the fennel thinly, against the grain. Cut the apple into very thin slices. Toss them both together with the lemon juice, oil, pepper and salt. Crush the juniper berries with a hammer, the butt of a large knife or in a coffee grinder. Stir into the salad just before serving and garnish with fennel fronds.