Apple Fennel Salad
If you’re making this salad for two people, you’ll likely have leftovers. It’s well-known that no one likes eating leftover greens salad. But hang on to this one – the apples and fennel get a little softer, but stay crunchy. Makes them excellent topping for burgers – if you happen to have them the next night. Or veggie burgers, if like my friend Jennie, you want to decrease your meat consumption.
8 cups wild arugula, washed and dried
1 fennel bulb, sliced paper-thin
1/2 sweet-tart apple such as Gala, sliced paper-thin
1/4 cup chopped dill
Juice of 1/2 lemon, plus more to taste
1/2 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1. Combine salt with the lemon juice and stir to dissolve. Let stand a few minutes before combining with olive oil and black pepper.
2. In a large salad bowl, toss together the arugula, fennel, apple, and dill. Toss gently with the dressing to coat well. Serve immediately.
apple and fennel salad originally published on sassyradish.com
All content & photos © 2004-2013 sassyradish.com.