Apple Fennel And Endive Salad With Feta Recipes

APPLE, FENNEL AND ENDIVE SALAD WITH FETA

Apple, Fennel and Endive Salad With Feta image

The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 10

Ingredients

1 Fuji apple
1 tablespoon fresh lemon juice
2 small or 1 medium fennel bulb, trimmed, quartered, cored and very thinly sliced
2 Belgian endives, very thinly sliced crosswise
2 teaspoons chopped fresh tarragon
2 ounces feta, crumbled (about 1/2 cup)
1 tablespoon sherry vinegar
Salt
freshly ground pepper
3 tablespoons extra virgin olive oil

Steps:

Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the fennel, endives, tarragon and feta.
Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 535 milligrams, Sugar 11 grams

FENNEL-APPLE SALAD WITH WALNUTS

Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

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