Last updated 4 years ago
Apple season is in full swing, why not take advantage of it? Here is a seasonal salad that is a bit outside the norm without being intimidating or scary for kids.
Before you start... here is a tip from the Purple Foodie: "Cut everything thinly – the finer the cut, the better the chances of all elements of the salad coming together in a single bite, maximizing flavour."
What you'll need:
- 1 fennel bulb
- 2 Granny Smith apples, cored and thinly sliced
- 1 head radicchio, cored and thinly sliced
- 1 teaspoon finely shredded orange peel
- 1/2 cup orange juice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 large shallot, finely chopped
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 ounce Parmesan cheese
- 10 tbsp. toasted walnuts
What you'll need to do:
Trim and core fennel bulb. Thinly slice fennel. Reserve some of the fronds for garnish; finely chop fronds and set aside.
In a very large bowl combine fennel, apple slices and radicchio.
In a screw-top jar combine orange peel, orange juice, olive oil, lemon juice, shallot, mustard, salt and ground black pepper. Pour dressing over fennel mixture. Toss to coat. Using vegetable peeler, shave Parmesan cheese into shards. If you like, cover and chill for up to 24 hours. If chilled, let stand for 30 minutes before serving. Garnish salad with Parmesan cheese shards and reserved fronds. Makes 12 (1-cup) servings.
For nutritional facts and the original recipe visit MidwestLiving.