Salad: United States – Chicory, Fennel & Walnut Salad with Cider-Calvados Vinaigrette
Serving Size: 4
Approximate Time
Prep
15 min
Cook
4 min
Additional
5 min
Total
20 min
Ingredients
1 small head frisée, torn into bite-size pieces (about 4 cups / 120 g)
2 Belgian endives, trimmed and sliced crosswise into 1-inch batons
1 small fennel bulb, very thinly sliced (reserve 2 tbsp / 8 g chopped fronds)
2 thin celery stalks, very thinly sliced
1 / 4 cup lightly packed celery leaves (about 1 / 4 oz / 7 g)
1 medium tart apple (e.g., Granny Smith), cut into matchsticks
1 / 2 cup walnut halves, toasted and coarsely chopped (about 2 oz / 60 g)
1 tbsp chopped fresh tarragon (about 1 / 2 oz / 15 g)
2 tbsp chopped fennel fronds (about 1 / 2 oz / 15 g)
2 tbsp apple cider vinegar (30 ml)
1 tbsp Calvados or apple brandy (optional but recommended) (15 ml)
2 tbsp minced shallot (about 1 oz / 30 g)
1 tsp Dijon mustard (5 ml)
1 tsp honey (5 ml)
1 / 4 tsp fine sea salt, plus more to taste
5 tbsp extra-virgin olive oil (75 ml)
Freshly ground black pepper to taste
Instructions
Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then coarsely chop.
Make the vinaigrette: In a small bowl, combine cider vinegar, Calvados, minced shallot, Dijon, honey, and salt. Let stand 5 minutes to soften the shallot, then whisk in olive oil. Season with black pepper and adjust salt and acidity to taste.
In a large bowl, combine frisée, endive, sliced fennel, celery, and celery leaves.
Cut the apple into matchsticks and add it to the bowl. Drizzle 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat; add more dressing as needed to lightly gloss the leaves.
Fold in walnuts, tarragon, and fennel fronds just before serving. Taste and adjust seasoning with salt and pepper. Serve immediately.
