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Author Notes: This salad is sweet, tart and crisp. I think it's the perfect starter for a heavier winter dinner. - cathyeats —cathyeats
Food52 Review: 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
- 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
- Combine the radicchio, fennel and apple in a large bowl.
- In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
- Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine.
- Taste, and gradually add more dressing until it’s to your liking. Garnish with reserved fennel fronds and pecans.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Salad with Apples