- ¼ cup olive oil
- 2 tablespoons cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 large crisp, sweet apple, thinly sliced
- 1 medium fennel bulb, quartered and thinly sliced, fronds set aside
- 6 cups torn butterhead lettuce
- ⅓ cup crumbled blue cheese
Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop ¼ cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.
Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
More About Fennel
How to Select
Choose firm, unblemished fennel bulbs with bright green leaves.
How to Store
Refrigerate fennel in a plastic bag with some air holes up to 5 days.
How to Prepare
Rinse in cold water. Separate stems and leaves. Slice top and bottom of fennel bulb. If outer layer is bruised, remove. Slice bulbs in half lengthwise. Cut into wedges, thin slices, or chopped pieces. Bulbs: Add raw to salads, cole slaw, and salsas. Braise, sauté, stir-fry, roast, or grill. Add to casseroles, sauces, soups, stews, meat, and pasta dishes. Leaves: Chop and use as an herb, similar to parsley. Add to salads, soups, dips, and fish dishes. Stems: Chop and add to salads, soups, and stews.
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