This simple salad is a wonderful addition to the fall and winter menu. The freshness and crunch of the fennel is a great balance for the very heavy, hearty, dishes of the season. You can probably find most of the ingredients in your kitchen right now (with the exception of the fennel). If you want to stretch the recipe a bit, serve the salad over a bed of spinach or dark, leafy greens.
Fennel and Apple Salad
- 1 fennel bulb
- 2 apples (gala, fuji, or granny smith)
- 1/4 cup white onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 clove garlic, minced
- 2 Tablespoons fresh dill, chopped
- Salt & Pepper to taste
Remove the top from the fennel bulb, reserving the tender fronds. Slice the bulb into thin strips. Coarsely chop the fronds, saving a few intact for garnish. Peel, core, and julienne the apples. Or, use a spiral slicer available. (If you are concerned about browning, toss the apples in lemon juice and allow the juice to drain before adding the apples.) In a large bowl combine the fennel, apples, and onion. Set aside.
In a shaker jar or cup with a top, combine the dressing ingredients. Shake vigorously until combined. Pour the dressing over the salad ingredients and toss. Allow to sit for 2-4 hours before serving. Toss again before serving. Serves about 6.
This salad will keep in the refrigerator for a couple of days if there are leftovers.