Apple Fennel Salad

You may be sick of seeing salads on The Ruby Spoon as I recently posted 6 salads for ‘Salad Week’, but this was too good not to share. Also, it is hot and sunny outside, and after surviving Midwestern Winter, salads seem like the perfect “I Made It” food and a good transition into summer eating. I love salads that have a lot going on-multiple tastes and textures are what keep them from being unimpressive and unsatisfying. This salad does not disappoint. Crispy fruit and veggies, crunchy almonds, and creamy feta. Sweet, fresh, tangy, with undertones of mild licorice from the fennel supply the delicious flavors. This is a great vegetarian entrée, but would also be nice for a light lunch. A mandoline comes in handy for getting thin, even slices on the fennel, apple and radishes. If you do not have a mandoline I suggest using a sharp ceramic knife for getting thin slices on fruits and veg. Ceramic knives don’t turn the cut edges of produce brown, like metal knives can.

from: The Love & Lemons Cookbook (the newest addition to my shelf, and it’s a lovely addition)
serves: 4

loveandlemons

dressing
2 tablesoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/2 -1 teaspoon Dijon mustard
sea salt and freshly ground black pepper

2 fennel bulbs, thinly sliced
1 Gala apple, thinly sliced
4 radishes, thinly sliced
1/3 cup chopped scallions
3 cups baby salad greens (I used mache rosettes)
1/4 cup fresh mint leaves
1/3 cup crumbled feta cheese
1/3 cup sliced almonds, lightly toasted

fennel

make the dressing

In a small bowl, whisk together the olive oil, lemon juice, orange juice, and Dijon mustard. Season with salt and pepper.

assemble the salad

Layer the salad on plates or shallow bowls in this order; baby greens, fennel slices, apple slices, radishes, scallions, mint, cheese and almonds. Drizzle with dressing and serve immediately.

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*I still had most of the ingredients for this the next day, I just swapped orange segments for the fennel and made the dressing with a little more Dijon to balance the sweetness from the orange. I also just chopped everything, instead of using the mandoline. Delicious + pretty !

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