1 large fennel bulb
2 Granny Smith apples, halved, cored, and thinly sliced
1/2 cup walnuts, toasted and roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Slice the fennel bulbs into quarters, top to bottom, and remove the core and outer leaves. Cut the quarters along the grain into paper-thin slices. Place sliced fennel, apples and walnuts in a large bowl. In a small bowl, whisk olive oil, lemon zest, lemon juice, parsley, salt and pepper. Add to the fennel-apple mixture, and toss gently to coat the salad just before you serve it.
Adapted from Natural Health Magazine.