Fall

Apple, Fennel Salad with reduced Apple Cider Dressing

January 13, 2011
Author Notes

Looks like a lot of people think Apple and Fennel go well together! May the best recipe win! —vegetarianirvana

  • Serves 2
Ingredients
  • Dressing for the salad
  • 1 cup apple cider
  • 1 tablespoon spicy brown mustard
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • Pepper to taste
  • For the salad
  • 2 cups fennel , sliced lengthwise into 1/2 inch thickness [for roasting]
  • 1/2 cup Granny Smith Apples cut up into matchsticks
  • 1/2 cup Fennel cut up into matchsticks
  • a drizzle of olive oil
  • salt to taste
  • pepper to taste
  • 1/4 cup of shaved sharp cheddar
  • 1 teaspoon of chopped fennel fronds for garnish[optional]
In This Recipe
Directions
  1. For the dressing. Reduce the apple cider by boiling it down to 1/4 of a cup. The cider will have become very sweet and syrupy.
  2. Whisk in the brown mustard, apple cider vinegar and salt. Add pepper to your taste. Set the dressing aside. You won't be using all the dressing.
  3. Take the 2 cups of sliced Fennel and put it on a baking sheet lined with parchment paper. Drizzle some oil[ less than 1/2 tablespoon should do] Sprinkle some salt and roast in preheated 375 degree oven for 25-30 minute, turning once after 20 minutes. When it is nicely caramalized, remove and set aside.
  4. Mix the 1/2 cup of apple and the 1/2 cup of fennel matchsticks and marinade it in 1 tablespoon of the reduced apple cider dressing. Taste and add salt and pepper to your taste. Let it marinade for atleast 15 minutes..
  5. Now assemble the salad. Put the marinaded salad on to a serving dish. Top with the roasted fennel. Add the shaved cheddar. Drizzle some of the salad dressing around the salad. Garnish with fennel fronds if using.
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