Fennel is a new ingredient for me. I recently got a bulb of it in my CSA box. I also had a couple ears of corn that I had forgotten about in my refrigerator. Thus I wanted to combine the two. I happened to have a blood orange infused olive oil that worked great for this. I also had some lemon salt to sprinkle atop the serving. All in all, a great, refreshing salad.
Fennel Corn Salad
1 bulb of fennel, sliced, core removed
1/4 cup chopped fennel fronds
1 Granny Smith apple, peeled, cored, chopped
1/4 cup red onion, chopped
kernels from 2 ears of corn, cooked
1 Tablespoon olive oil
3 Tablespoons lemon juice
freshly ground pepper to taste
Combine all ingredients in a medium bowl and toss to thoroughly coat apple and vegetables with the oil and lemon juice.