Spring Apple and Fennel Salad with Dijon Vinaigrette

4.4 – 16 reviews • Fruit

Ingredients

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook’s Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
On a larger platter, layer the butter lettuce and top with the sliced veggies.
For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
Drizzle the vinaigrette over the salad and top with the Pecorino.

Patrick Miller

I didn’t add the cheese but otherwise made it according to the recipe and it is delicious and so springy for Easter!!!

Paul Scott

You have to go back to your phone to see the small picture of the salad to know how to set up because the picture doesn’t print. Too difficult.

Matthew Wilcox

No one at my Easter dinner liked it.

Shirley Mason

Easy and very good great for a party.

Mary Mathews

Great salad. Made exactly as written. Will do again

Christopher Bailey

Easy but really v. good.Thanks!

Erika Short

Excellent showcase of spring flavors! This was a big hit with my family. We are looking forwards to having it again throughout the summer.

Pamela Johnson

Delicious! Fennel and the cheese are great additions.

James Mitchell

Delicious fresh spring salad.