Fennel, Radicchio and Apple Salad

January  9, 2011
Author Notes

This salad is sweet, tart and crisp. I think it's the perfect starter for a heavier winter dinner. - cathyeats —cathyeats

Test Kitchen Notes

This salad is, first of all, pretty with the purple radicchio, green fennel, and yellow apple flesh. And very crunchy with a nice blend of bitter and sweet. The mustardy dressing gave it a lot of zing. (I increased the proportion of apple cider vinegar and mustard to oil because I prefer tart dressings.) The toasted pecans added warmth and a bit of richness. Cathyeats suggests it as a starter before a heavy winter meal. I suggest trying it after the meal -- it made a nice light finish. I'm happy to recommend this salad as an Editors' Pick. —drbabs

  • Serves 6
  • 1 Medium head radicchio, cored and thinly sliced
  • 1 bunch large fennel bulb, thinly sliced with a mandoline
  • 1 large, crisp sweet red apple, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 shallot, finely minced
  • 1 pinch salt
  • Freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 1/3 cup chopped pecans, toasted
In This Recipe
  1. Combine the radicchio, fennel and apple in a large bowl.
  2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
  3. Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine.
  4. Taste, and gradually add more dressing until it’s to your liking. Garnish with reserved fennel fronds and pecans.
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