Combining fragrant fresh fennel with sweet-tart apples, this Fennel Apple Salad with Endive is light, crunchy, and refreshing.
I’m sitting here, disdainfully staring out the window, waiting for the epic blizzard they say is coming here to New Jersey and the northeast coast of the US. Knowing I would probably be on lock-down for the next couple of days, I went grocery shopping yesterday to restock my fully depleted produce reserves.
I found some beautiful and well-priced fennel bulbs and heads of endive, both of which are in season. I make a really tasty fennel soup, but since my last post was carrot soup, it’ll have to wait for another post. Instead, I’ve decided to share with you this equally delicious fennel apple salad that’s particularly appropriate for the winter season.
My favorite way to prepare the fennel for this salad is to use a mandolin slicer to shave it into thin, lacy slices. Fennel can sometimes be a bit tough to chew, but when sliced in this way it’s crisp and crunchy. If you don’t have a mandolin, simply use a sharp chef’s knife to cut slices as thin as you can. Be sure to select fennel bulbs that still have the fronds attached. They are delicious and add a different textural component; wash them well, chop them, and toss them right into the salad.
- 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
- 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.
- 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.
