Fennel and Apple Salad with Lemon-Shallot Dressing
Any lettuce will do, but we liked Boston lettuce for its delicate texture.
Recipe by Cooking Light October 2001
Any lettuce will do, but we liked Boston lettuce for its delicate texture.
I could not believe that my husband rated this salad 4 stars--typically he rates salads as 3s. We both really liked the salad, which we made as a main course, adding rotisserie chicken. Otherwise, I followed the recipe pretty closely, except I probably only had 1.5 cups each of apple & fennel. I also probably only used about 1/4 cup of shallot. I blended the dressing using a stick blender, which worked really well!
Addictive salad & one fought over for the last bite! Especially good with pork entrees.