Recipes

Go Back

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr


Ingredients
2 large fennel bulbs
3 apples, a variety that is crunchy and tart
1/2 cup toasted walnuts, chopped
6 Tablespoons walnut oil or extra virgin olive oil
2 Tablespoons cider vinegar or lemon juice
Salt and pepper


Directions
Trim fronds and remove core from fennel bulbs by quartering and cutting the core out on the bias.  Thinly slice and set aside in a large bow.  Core the apples and thinly slice.  Add to the bowl with fennel.  Add the walnuts.

In a separate small bowl, whisk the oil into the vinegar until well combined.  Season with salt and pepper (and also some chopped fennel fronds if you like).  Toss with the fennel, apples, and walnuts until nicely coated.



Go Back


Go Back


Tags

baby bok choy Squash knots Kale frittata scapes fennel seeds curry Vegan sandwich gin anise Tomatoes gazpacho paste Spinach strawberries Beans Leek oats basil celeriac buttermilk vegetarian plum nectarine sauce Spread shelling tart chili peppers tenderloin plums buckwheat cranberry creme cornmeal gorgonzola chives Poblano Chili berry vegetable wrap fennel bulb brown sugar biscuits shitake peach bulgar wheat Chevre capers daisy Dressing honey autumn celery root spelt lemon grass mint compote casserole crisp sour onion bread pudding meatballs bean yellow onion absinthe Side pineapple dijon panzanella fritters bosc apples sherry radishes sandwiches pudding swiss Shitake Mushrooms baguette cake cointreau spring pears Swiss Chard eggs sweet potato Corn coeur a la creme pine nuts tomatoe turnips poblano pepper Soup sesame yogurt garlic chicken dinner salad watercress blue cheese parmesan steak walnut oil bell pepper beef vinaigrette Butternut carrot tops egg noodles Salad feta cantaloupe chipotle shrunken heads pecan rhubarb tomato egg tomato juice cauliflower coeur fondue Recipes rouille reggiano chocolate walnuts flank steak muffins cilantro hazelnuts strata tuscan bruschetta beet pork chop latkes mushrooms white beans almonds pasta almond milk bbq maple syrup butter hickory fennel bayeldi syrup Bread cockaigne pancake sweet thai olives carrots dill beet greens cucumber imam collins peppers sausage Greens Salsa cheese gratin Rice wine vinegar kluski zucchini plum tomatoes spiced winter squash chorizo carrot top jack cheese chili Eggplant cream cheese crepes pie sour cream Cider tostadas chicken beer currants chimichurri verde pesto pumpkin tortillas sunchokes melon mushroom green pepper habanero turnip carrot fronds onions strawberry roasted kohlrabi prosciutto beets chilies bulgar vanilla wafers polenta celebration blueberry asparagus shiitake heavy whipping cream ramps couscous scallions remoulade stuffing barley lettuce fritter chiles jam bacon anchovy bok choy kalamata conserve radish gouda kirsch bloody mary coconut milk jack artichoke pickled goat Cheese caesar Jerusalem artichoke Cranberry Beans chimmichurri dilly fraiche celery hearts Red Onion okra peas shallots parmigiano Farmers' Market wheat flour slaw Apple Tomatillos leeks tomato corn pie arugula gruyere Drinks snow peas Potato green beans cream pecans pork mustard greens maple wasabi potatoes coriander flank