Anise & Fresh Apple Salad

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Anise & Fresh Apple Salad
Serves 4
One of the earliest aromatics mentioned in literature the Anise plant, is an annual herb about 2 ft. tall and a native of the Mediterranean region. It is cultivated extensively in Europe, Asia Minor, India and parts of South America. The small fruits are used for flavoring cakes, curries, pastry and candy. The distilled oil is used in medicine, soaps, perfumery and cosmetics. Anise bears a strong family resemblance to the members of the carrot family that includes dill, fennel, coriander, cumin and caraway. Many of Anise’s relatives have been described as having a licorice flavor, to some extent, but ironically, Anise is the only true taste of licorice that we know from candy and liquors and not from the “herb” named “licorice”, which has a different taste.
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  1. 4 Apples (any eating apple you enjoy)
  2. 6 oz. Anise Stalks, finely sliced
  3. 3 Tbsp. Lemon Juice, freshly squeezed
  4. 1 tsp. Granulated Sugar
  5. 2 Ripe Bananas, sliced
  6. 3/4 cup Walnuts, coarsely chopped
  7. 1/2 cup Mayonnaise
  8. 4 to 6 cups Lettuce of choice
  9. 1/4 cup Italian Parsley, chopped
  1. Peel the apple and reserve the peel which you can slice into fine threads and use as a garnish.
  2. Core then dice the apple into one inch pieces.
  3. Mix together the lemon juice and sugar in a medium-size bowl, then toss the apple pieces in the mixture.
  4. Add the finely sliced anise stalks, banana and walnuts to the apple.
  5. Mix in the mayonnaise and chill.
  6. Serve on lettuce of choice with a garnish of the reserved apple peel and some fresh, chopped parsley.
Nino Salvaggio