Fruited Fennel Salad

August 13, 2012
Fruited Fennel Salad

Author Notes:

I have made this salad for many potlucks including a Christmas Eve gathering; it is my adaptation of one from Isa in San Francisco, published in Bon Appetit in 2004. I like to let the apple, fennel and cherries marinate in the vinaigrette before arranging over the greens.


Serves: 8



  • 2/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon lemon zest
  • 1/2 teaspoon salt
  • black pepper to taste


  • 1/2 large (or most of a small head Green Leaf Lettuce
  • 3 cups arugula
  • 1/2 large (or one small) fennel bulb
  • 1-1/2 apples, any eating variety
  • 2 clementines, optional
  • 1/3 cup dried cherries, chopped
  • 1/2 Vidalia or other sweet onion
In This Recipe


  1. In a medium bowl whisk all vinaigrette ingredients.
  2. Slice fennel very thin, and cut apple into matchsticks and add to vinaigrette; add cherries also. This can sit for a half hour or so.
  3. Wash and spin (or blot) dry green leaf lettuce; tear into bite-size pieces. Wash and dry the arugula and tear (or trim) off stems. Arrange in a large salad bowl [or individual bowls if desired].
  4. Cut onion into thin slices and "sprinkle" over greens to de-chunk. If using clementines, peel and cut into halves (remove any seeds if you find any); arrange over onions.
  5. Use a slotted spoon to arrange apple mixture over the greens; whisk remaining liquid if it starts to separate. If salad is to be made ahead of time, store remaining liquid in a lidded container and shake well before pouring over greens.

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