Raw fennel is crisp and tasty, a perfect complement to apples and arugula.
1/2 cup coarsely chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot, minced
1 tablespoon brown sugar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 Gala apple, cut into quarters
1 medium-size fennel bulb
1 celery rib
1 (5-oz.) package fresh arugula
1 cup loosely packed fresh parsley leaves
How to Make It
Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.
Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.
Cut apple, fennel, and celery into thin slices, using a mandoline or sharp knife. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss apple, fennel, celery, and parsley with desired amount of vinaigrette. Top arugula with apple mixture; sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.
Try This Twist!
Crunchy Carrot-Beet Salad: Substitute 2 medium-size peeled beets and 2 large carrots for apples, fennel, and celery. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing.
This is definitely a solid recipe. It's a nice change for a side dish. We had it with the buttermilk brined pork chops. I don't taste the shallots as much as I'd like so perhaps I'd add some directly to the salad. Fresh, late summer/early fall flavors.