Tuesday, October 05, 2004
Shaved Apple and Fennel Salad
So now that fall is upon us (sort of) and apples are in season, you might like to try this light, crisp salad. If you have a mandolin slicer it makes the preparation a snap. If you don't, just try to slice the apple and fennel as thin as possible.
¼ cup apple juice
4 tablespoons walnut oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large apple thinly sliced (I use Granny Smith)
1 fennel bulb, thinly sliced
2 stalks celery, sliced thin
2 tablespoons fresh tarragon, chopped (optional)
2 cups watercress
1/4 cup toasted walnuts
In a large bowl, whisk together the first the first four ingredients to blend; adding salt as needed. Toss with the rest of the ingredients and serve.
Ideas for additions/substitutions: Crumbled bacon, blue cheese, pecans, pinch of curry powder, arugula, mandarin orange segments, green onion or a splash of calvados.
Looking for something to do this weekend?
Why not check out the Old World Village Oktoberfest
in Huntington Beach,
now through October 30th.
Visit http://www.oldworld.ws/ for more information, or click here if you are going to Germany!