Apple Fennel Salad
Apple Salad Ingredients:
2 medium apples, cored and thinly sliced
3 stalks celery, peeled and sliced
1 fennel bulb, cored and thinly sliced
1 scallion or 4 chives, chopped
1/4 cup fresh dill, chopped
1/2 cup toasted pecans
3 stalks celery, peeled and sliced
1 fennel bulb, cored and thinly sliced
1 scallion or 4 chives, chopped
1/4 cup fresh dill, chopped
1/2 cup toasted pecans
Dressing Ingredients:
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
2 tablespoons sour cream
Salt and fresh ground pepper, to taste
3 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
2 tablespoons sour cream
Salt and fresh ground pepper, to taste
Directions:
In a large salad bowl, whisk together the mustard, vinegar, and honey until blended.
Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy.
Whisk in the sour cream, a pinch of salt and a few grinds of fresh ground black pepper.
Taste, and then adjust with additional salt, vinegar or honey
Add the sliced apples, celery, fennel, scallions or chives, dill, and the nuts. Toss well.
If you have any fennel fronds — the wispy tops of the fennel stalk that look similar to dill — scatter a few over the salad, and then serve.
Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy.
Whisk in the sour cream, a pinch of salt and a few grinds of fresh ground black pepper.
Taste, and then adjust with additional salt, vinegar or honey
Add the sliced apples, celery, fennel, scallions or chives, dill, and the nuts. Toss well.
If you have any fennel fronds — the wispy tops of the fennel stalk that look similar to dill — scatter a few over the salad, and then serve.
Notes:
Toast pecans in 350° oven for 6-8 minutes, stirring once.
If you peel the celery (completely optional), it will make it much more tender.
If you can, try to use two different apple varieties. I use a granny smith and a gala for a combination of tart and sweet. Good blend.
Toss a handful of dried cranberries into the mix to add some color,flavor, and texture.
If you peel the celery (completely optional), it will make it much more tender.
If you can, try to use two different apple varieties. I use a granny smith and a gala for a combination of tart and sweet. Good blend.
Toss a handful of dried cranberries into the mix to add some color,flavor, and texture.