Fennel Apple Salad with Endive
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This light, crunchy, and refreshing recipe for Fennel Apple Salad with Endive combines fragrant fresh fennel with sweet-tart apples.
Ingredients
  • 1 large bulb fennel, or 2 smaller bulbs, thinly sliced
  • 1 large apple (grannysmith, honeycrisp, or fuji), cut into matchsticks
  • 1 head of endive, chopped
  • ½ cup roughly chopped parsley
  • ½ cup roughly chopped fennel fronds
  • 1 Tablespoon minced shallot or scallion
  • 2 Tablespoons lemon juice
  • 2 Tablespoons orange juice
  • 3½ Tablespoons extra virgin olive oil
  • ¾ teaspoon sea salt
  • black pepper, to taste
Instructions
  1. Slice the fennel into very thin slices using a mandolin slicer or a chef's knife and put into a large mixing bowl. Cut the apple into thin matchstick pieces, chop the endive into bite-sized pieces, and roughly chop the parsley and fennel fronds. Add everything to the mixing bowl.
  2. Make the dressing by first rinsing the minced shallots under running water to remove the oniony bite. Put them into a small bowl along with the lemon, orange, olive oil, salt, and pepper. Whisk together and pour over the salad. Toss with two large spoons, taste for seasoning, and serve.
Notes
-The endive adds a lovely bitterness, but if you prefer, you can use arugula instead. Just substitute about 1½ cups of arugula for the endive.
Recipe by Lands & Flavors at https://www.landsandflavors.com/fennel-apple-salad-with-endive/