Apple and Fennel Salad with Pine Nuts

Apple and Fennel Salad

1/4 cup pine nuts (can substitute walnuts)
1 large fennel bulb, very thinly sliced
3 celery stalks, very thinly sliced
1/3 cup fresh flat-leaf parsley leaves with tender stems (or fennel fronds)
3 tablespoons fresh lemon juice (can also use a blend of different citrus–lemon, lime, orange)
3 tablespoons olive oil
1 teaspoon sea salt and freshly ground pepper
2 ounces Parmesan, shaved (optional)
2 Granny Smith apples or other tart crisp apples. Halved and cored and thinly sliced on a mandolin

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Toast pine nuts in a cast iron pan, tossing occasionally until golden brown, 8-10 minutes. Let cool.
Toss fennel, apples, celery, parsley, and pine nuts with lemon/citrus juice and oil in a large bowl. Season with salt and pepper.
Serve salad, topped with Parmesan (optional)

Inspired by: Chelsea’s Messy Apron

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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