Spring Apple and Fennel Salad with Dijon Vinaigrette
Adapted from Food Network
Fennel is an herb with a unique flavor profile that can be intimidating. What does it go with? How is it cut? Which parts can't be eaten? (None!) Let this recipe take away your fennel fear of failure and turn it into the star of your meal. Fennel is not just for winter soups, but also spring salads!
INGREDIENTS:
- 2 Granny Smith apples, quartered and thinly sliced
- 2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds if available
- 1 cup fresh dill, picked
- 8 ounces radishes (watermelon or regular), quartered and sliced
- 1/2 English cucumber, quartered and sliced
- 1 head butterhead lettuce, torn in big pieces
- One 4-ounce block Pecorino, aged cheese, or this Tilsit, shaved
Apple Cider Vinaigrette:
INSTRUCTIONS:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino or other cheese.
Serve with these lamb loin chops, extra gingery non-alcoholic beer, and this pan loaf.
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