Spring salad with apples and fennel in vinaigrette dressing

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

This fragrant, juicy salad of early vegetables and apples will be a true highlight of your dinner. It perfectly combines sweet and tart apples with sweet fennel, crisp cucumber, and zesty radish, while thin shavings of pecorino cheese make a delicious complement to the vegetables. Serve everything on lettuce leaves and drizzle with a vinaigrette of apple cider vinegar and Dijon mustard. To make the salad more appealing, thinly slice all the vegetables and fruits using a mandoline, and shave the cheese with a vegetable peeler.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel roots (about 450 g), quartered and thinly sliced + 1/2 cup fennel greens
1 cup fresh dill
220g radishes, quartered and thinly sliced (see note)
Half a cucumber, cut into 4 pieces and slice thinly
1 head of lettuce, torn into pieces
1 piece of pecorino cheese (120 g), grated

Vinaigrette dressing

1/4 cup apple cider vinegar
2 teaspoons of honey
1 teaspoon Dijon mustard
Half a shallot, finely chopped
1/3 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, fennel bulb, radish, cucumbers, lettuce, Pecorino Romano cheese, apple cider vinegar, Dijon mustard, dill

Cooking the dish according to the recipe:

Combine the apple, chopped fennel root, and fennel fronds in a large bowl. Add the dill, radish, and cucumber and stir to combine.

Place the lettuce on a large platter and top with the chopped vegetables.

Note

If the radish is small, simply cut it in half and slice thinly.
Vinaigrette dressingIn a small bowl, whisk together the vinegar, honey, mustard, shallot, a large pinch of salt, and some freshly ground black pepper. While whisking, slowly pour in the olive oil. Taste and adjust the seasoning as needed.

Drizzle the salad with the vinaigrette and top with shredded pecorino cheese.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Summer dishes / Spring dishes / Dinner / Main courses / Side dishes / Salads / Vegetable salads