This is my kind of salad: Crunchy, tangy, light with a sweet finish of warm apples. I always use a firm apple that keeps a bit of texture when cooked. It’s a soothing fall and winter salad that is has nothing green. I’m known for making tart dressings, so if you like a sweeter profile, reduce the vinegar by half.
1/2 bulb of fennel, finely sliced , core removed
2 carrots, julienned
2 Spy or Fuji apples, cored , cut into 12 wedges each
2 shallots, sliced
1 head, Belgian Endive, sliced
1/4 cup Pure by Christine Cushing Extra Virgin Olive Oil (50 ml)
1/4 teaspoon fennel seeds, ground
1/4 tsp. mustard powder (1 ml)
1/4 cup apple cider vinegar (50 ml)
1/4 cup apple cider (50 ml)
Salt and pepper to taste
Combine the fennel, carrots and endive in a large bowl and toss well.
In a large skillet, heat half of the oil on medium. Add the shallots and sauté until soft, about 3-5 minutes. Increase heat to high and add the apples and sauté for further 4-6 minutes or until just starting to soften. Add the allspice and cinnamon and toss. Remove from heat. Combine remaining ingredients in a bowl and whisk until combined.
Remove apples from pan and arrange over salad. Pour dressing back into skillet and stir gently. Pour immediately over apple salad. And toss. Serve warm.
Prep time: 20 min
Cooking time: 6 min
Recipe from Christine Cushing’s Website