For some reason, around noon today I realized that I was in need of a fennel and apple salad.

I’m not sure why. Maybe it’s the crunch of the fennel or the tang of the apples or the excuse to pack beautiful fresh produce into our dinner. Or the fact that we had already planned to make BLTs and I saw an opportunity to make homemade mayo and use a lot of it. (Produce, mayo, life is all about balance).

This weekend will be my first weekend in a while where I have some time to really focus on blog posts. I’m looking forward to it. I also have a photoshoot for a client. So it should be a fun and full couple of days.

My past few weeks have just been busy. Some good stuff, some bad stuff. Mostly good, and nothing to worry about. But all adding up to not a lot of time to focus on the blog. It’s been bugging me a little bit, I have to be honest. And in addition to the time crunch, I’ve felt like I’ve had a little bit of writer’s block during the time I actually have set aside to write. And I have barely styled the food that I have made. AND the light is gone. It gets so dark so early this far north. It is a difficult photography adjustment every year.

It just felt like I had a creative cramp, or something. Today I finally got over it. I think. I spent an hour whisking mayo, shaving fennel and listening to some Beyonce, and I felt a little bit of a release. I love being in the kitchen.

Here’s what you need:
2 medium tart apples
1 medium fennel bulb, halved and with core removed
1 rib celery
1 Tbsp. lemon juice
1/4 cup mayo (homemade if possible!)
2 rounded Tbsp. raisins
2 Tbsp. chopped raw hazelnuts
Heavy pinch of kosher salt
Freshly ground black pepper

Slice the apples, fennel and celery as thin as you possibly can. A mandolin slicer is the best way to do this. Please follow the slicer’s directions carefully and use the hand guard with utmost caution! These tools are very sharp. If you don’t have a mandolin slicer, use a very sharp knife to slice as thinly as you can. Toss the produce immediately in lemon juice in a large bowl.

Add the raisins and hazelnuts to the bowl, then salt liberally and toss in the mayo. Season with freshly ground black pepper.