Salad: United States – Crisp Fennel, Apple and Radicchio Salad with Lemon-Sherry Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (reserve some fronds)
1 tart-crisp apple (Honeycrisp or Granny Smith), thinly sliced
1 small head radicchio, cored and thinly sliced
2 cups (60 g) baby arugula
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) golden raisins (optional)
2 tbsp (8 g) chopped fennel fronds and flat-leaf parsley
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1 / 4 cup (60 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool.
In a small bowl, whisk together lemon juice, sherry vinegar, Dijon, honey, salt, and black pepper. Slowly stream in the olive oil, whisking until emulsified.
In a large bowl, combine fennel, apple, radicchio, and arugula.
Add the cooled walnuts, golden raisins (if using), and chopped fennel fronds and parsley.
Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with more salt or lemon as needed. Serve promptly for maximum crunch.