Fennel and Apple Salad with Lemon-Shallot Dressing

Randy Mayor; Lydia DeGaris-Pursell
Any lettuce will do, but we liked Boston lettuce for its delicate texture.

Yield:

8 servings (serving size: 2 cups)

Recipe from

Nutritional 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

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)

Preparation

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

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.

Note:

October 2001