Wednesday, November 2, 2011

Fennel, Apple and Walnut Salad


serves 4

I was in New York a couple weeks ago and I had this salad at an italian restaurant and I just founded to be OH SO DELICIOUS! I thought I would share it with you. You can also try it without the arugula and just simple lemon, grape seed oil and sea salt dressing. 

  • For the salad
  • 1 cup walnut halves or pieces
  • small bulb fennel with top
  • 1 Granny Smith apple
  • 5 oz. baby arugula (or regular arugula, sliced into wide ribbons)

  • For the dressing
  • juice of 1 lemon
  • juice of 1 orange
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 shallot, finely chopped
  • 1 teaspoon sugar (omit if the orange is especially sweet—add last if it needs it)
  • 1/2 teaspoon salt
  • 1/3 cup olive oil


  1. In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.

  2. Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified. Taste, and add the sugar if necessary (it depends on how sweet the orange is).

  3. Slice off the fennel stem tops and root, then halve. Halve and core the apple. Using a mandoline or sharp knife, slice both as thinly as possible. If not using immediately, keep the slices in a bowl of water to avoid browning.
  4. Toss the fennel and apple slices with the arugula in a large bowl with the dressing. Top with the walnuts and some chopped fennel fronds.

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