I swear this salad is really good. I’d even go so far as to say that it’s probably one of my most favorite salads EVER!
I know it doesn’t look that exciting. There are no bright colors or exotic ingredients. Nothing in particular jumps out at you and begs to be consumed. But it’s crunchy (SO CRUNCHY!) and satisfying. And equally appealing on a hot day as it is in the dead of winter. You’ll just have to trust me on this one.
This Fennel and Apple Salad is one of those recipes you can throw together when you only have a few minutes of time. But if you’re a planner (yeah you!), then this is a great make ahead item as well. Everything stays crisp and fresh, even after a day in the refrigerator. And it’s not at all fragile, so it can handle being transported to a potluck or taken on a picnic.
I know it doesn’t look that exciting. There are no bright colors or exotic ingredients. Nothing in particular jumps out at you and begs to be consumed. But it’s crunchy (SO CRUNCHY!) and satisfying. And equally appealing on a hot day as it is in the dead of winter. You’ll just have to trust me on this one.
This Fennel and Apple Salad is one of those recipes you can throw together when you only have a few minutes of time. But if you’re a planner (yeah you!), then this is a great make ahead item as well. Everything stays crisp and fresh, even after a day in the refrigerator. And it’s not at all fragile, so it can handle being transported to a potluck or taken on a picnic.
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- Juice from half a lemon
- 1 tsp. Dijon mustard
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Granny Smith apple, cored and thinly sliced
- 1 medium fennel bulb, trimmed and thinly sliced (reserve a few fronds)
- 2/3 cups walnuts, chopped
- 1/3 cup golden raisins
Instructions
- In a large bowl, whisk together the apple cider vinegar and the next 6 ingredients (through the black pepper). Add the sliced apple, fennel, a couple tablespoons of the fennel fronds, walnuts and raisins. Toss to coat.
- You can serve this salad immediately. Or cover and chill it in your refrigerator for up to 1 day.
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