I’ve been busier with work the past couple weeks, which is good, but it also means more time away from my food blog (and I’m pretty bummed I missed the Recipe Redux for this month!) I usually spend about 2-3 hours creating a post, sometimes more, depending on the topic, photos, and the ease or difficulty of writing it.
Here is a recipe that I recently experimented with, and it’s all thanks to an Apple and Fennel salad I came across at Wegman’s. It was tart, vinegary, and sweetened with a sprinkle of golden raisins. I loved the combination of flavors and thought this would be great to serve alongside the richer Thanksgiving dishes (and it did!) But instead of ordering a couple pounds of this delicious stuff, I thought I’d come up with my own version of this tart n’ tangy palate-cleansing dish.
Simple is Best – All you need is six ingredients, super easy!
Tasty and Tart – Comparing several recipes for apple fennel salad showed me variations with the dressing. There were several recipes that used mainly olive oil and lemon, but I wanted something tarty. Apple cider vinegar was the way to go, and using frozen concentrated apple juice was an easy shortcut. Whole grain mustard was added for flavor as well as texture.
Is Thin Really In? – I came across this easy tip from The Purple Foodie in their version of an Apple Fennel Salad: “Cut everything thinly – the finer the cut, the better the chances of all elements of the salad coming together in a single bite, maximising flavour.” Wegman’s Apple Fennel Salad had thicker slices of apple, about 1/32 of an apple, and it still tasted great with the plump raisins and tart dressing, but I opted for thin slices.
Apple Fennel Salad with Raisins
The apples and fennel can be sliced the night before, just keep them in a ziploc bag–along with the raisins–until you’re ready to pour on the vinaigrette.
Ingredients:
1 1/2 pounds Granny Smith apples (about 3-4)
1 pound fennel bulbs (2 bulbs)
1 cup golden raisins
1/2 cup apple cider vinegar
1/2 cup frozen concentratred apple juice
2 tablespoons stone ground Dijon mustard
salt & pepper to taste
Directions:
Slice apples into quarters, remove seeds. Slice thinly and place in a large mixing bowl. Thinly slice fennel crosswise and add to apples. Stir in raisins, set aside.
In a separate bowl or 2-cup measuring cup, combine apple cider vinegar, frozen apple juice, and stone ground mustard with a wire whisk. Put apple mixture in a gallon-sized ziploc bag, pour in vinaigrette and seal tightly, removing as much air without smashing apple mixture.
Refrigerate for 1-2 hours, turning ziploc bag after a half hour or so to ensure vinaigrette gets distributed evenly. (NOTE: as a precaution, lay the ziploc bag flat in a baking dish, just in case it leaks.)
Pour into a serving bowl and garnish with fennel leaves. Guests may season their own serving with salt & pepper. Serves 12-14.
November 23, 2012 at 12:54
I love using apples in salads! And I agree about slicing everything thinly; it really does improve the flavour and makes the dish look pretty too! I will have to give this recipe a try :)
November 23, 2012 at 13:07
Thanks, Hannah. I like how easy it is to put together, let me know what you think!
November 23, 2012 at 15:06
Mmm thanks for the great recipe! I bet the flavor combo is amazing:)
November 23, 2012 at 15:07
You are very welcome, I hope you enjoy it. :D
November 23, 2012 at 15:32
Looks so refreshing! I’ve actually never bought or eaten fennel before! I keep seeing the Barefoot Contessa using it in her recipes, though :)
November 23, 2012 at 18:00
This is the first time I’ve used fennel, too. It’s got a slight licorice flavor and is not as crispy as celery. If you see it at the market, give it a whiff and see if you like it. :)
November 24, 2012 at 12:12
What great flavour combinations here. This looks wonderful.
November 24, 2012 at 19:37
It’s got a great tarty flavor, hope you give it a try. :)
November 24, 2012 at 16:01
This sounds great: fresh, bold flavors, with sweet, complex and acidic elements juxtaposed – a perfect compliment to those heavy holiday dishes. I wish I’d seen this before Thanksgiving – but Christmas is just around the corner, so will hopefully be able to find some fresh fennel and give this a try then.
November 24, 2012 at 19:41
I was behind in posting, and I do wish I could have posted it before Thanksgiving. I love how you describe it, this salad gave my tummy a break from the heavier stuff at the table. If you can’t find fennel, maybe you can try it with cabbage and add some anise to the vinaigrette? Let me know how you do!
November 24, 2012 at 19:44
That’s OK – I was behind in my reading, so would have made no difference. :) Will let you know how it turns out.
November 24, 2012 at 21:54
Yum. I might have to make this salad for Christmas dinner. I’m usually the one to contribute lighter dishes, and I love using apples in salad. I’ve only bought fennel once (& roasted it), but I enjoyed the anise/licorice flavor. I love the simplicity of this recipe!
November 25, 2012 at 15:05
Yes, very simple, healthy, and delicious! Soaking it a little longer won’t change the texture of the apples or fennel much, but your raisins will be nice and plump. :)
November 28, 2012 at 22:57
Lovely salad and I bet delicious! Fennel and apple play very well together.
November 29, 2012 at 07:51
Thank you, Richard, everyone enjoyed it. :)