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Fennel and Apple Salad with Lemon-Shallot Dressing

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 2 cups)
Any lettuce will do, but we liked Boston lettuce for its delicate texture.

Ingredients

  • 1/2 cup minced shallots (about 3)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped Braeburn or Gala apple (about 1 pound)
  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 16 cups torn Boston lettuce (about 8 small heads)

Nutrition Information

  • calories 91
  • caloriesfromfat 37 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 14.9 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 165 mg
  • calcium 51 mg

How to Make It

  1. Combine the first 8 ingredients in a small bowl, stirring with a whisk.

  2. Place the apple and fennel in a large bowl. Spoon 1 tablespoon of dressing over apple mixture, tossing to coat. Add remaining dressing and lettuce, tossing to coat.