Fennel and Apple Salad with Lemon-Shallot Dressing

Fennel and Apple Salad with Lemon-Shallot Dressing
Photo by Randy Mayor

Ingredients

  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 2 cups chopped Braeburn or Gala apple (about 1 pound)
  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • ½ cup minced shallots (about 3)
  • 2 tablespoons water
  • ¼ cup fresh lemon juice
  • 2 tablespoons water
  • + 14 more ingredients
    • ½ teaspoon black pepper
    • ¼ cup fresh lemon juice
    • 2 cups chopped Braeburn or Gala apple (about 1 pound)
    • 2 teaspoons red wine vinegar
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • 2 teaspoons red wine vinegar
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ½ cup minced shallots (about 3)
    • ½ teaspoon black pepper
    • 16 cups torn Boston lettuce (about 8 small heads)
    • 2 tablespoons olive oil
    • 2 tablespoons olive oil

Combine the first 8 ingredients in a small bowl, stirring with a whisk. Place the apple and fennel in a large bowl. Spoon 1 tablespoon of dressing over apple mixture, tossing to coat. Add remaining dressing and lettuce, tossing to coat.

View full recipe at My Recipes

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