Ensalada de Hinojo y Manzana
Fennel salad, Mahón cheese, apples, walnuts, citrus vinaigrette
Server Description
pronunciation
N SAL AH DA - DAY - IN O HO - E - M AWN ZA NAW
runner description
Fennel salad with walnuts
Line up notes
allergies
Dairy
–
–
Nut
–
ingredients
- 5 oz (142g) Fennel
- 1 oz (28g) thin-sliced Mahon Cheese (use mandolin)
- 2 oz (56g) thin-sliced MacIntosh apple (half-moons)
- 8 pc/1oz (28g) fired & salted walnut halves, broken to pieces
- 2 fl oz (55g) Citrus Dressing
- 10 pc (less 2g) mint leaves
- less 1 g fennel fronds (garnish)
- Maldon Salt & Cracked Black Pepper
sourcing
procedure
Before service:
- Slice fennel in mandolin thin but with some texture.
- Put Fennel in ice water to crisp, then dry in salad spinner.
- Prepare Mahon by cutting into chunks to slice thin
- Fry walnuts until caramelized. Drain on paper towels & salt.
- Make citrus dressing.
Final presentation:
- Cut apple in quarters. remove the seeds and slice in mandolin in slices 1/8 thick.
- In a bowl mix fennel, walnuts, mahon cheese slices, citrus dressing and apple.
- Add salt to taste and mix well, add mint leaves and mix one more time gently.
- Plate as pictured putting a few mint leaves, fennel fronds, Maldon, and pepper on top
critical control points
PACKAGING
Plateware
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