"Great," Deep South Recipes...,
Follow by Email
Wednesday, April 20, 2016
Apple, Celery Root, And Fennel Salad
cup walnut oil or sunflower oil
tablespoons cider vinegar
tablespoon lemon juice
small shallot, finely chopped (2 tablespoons)
teaspoon honey mustard
teaspoon ground black pepper
cups torn curly endive
head butterhead (Boston)
red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
small celery root, peeled and cut into matchstick-size pieces (2 cups)
, trimmed, halved, and thinly sliced (1 cup)
ounces shredded blue cheese* or feta cheese
For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with
From the Test Kitchen
To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.
Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.
Share to Twitter
Share to Facebook
Share to Pinterest
and Fennel Salad
Post a Comment
Post Comments (Atom)