I saw some beautiful apples in my produce market today — fresh from a local grower. They inspired this updated twist on a Waldorf Salad.
I swapped out celery for fennel bulb, and accented the anise flavor of the fennel with tarragon from my garden. I lightened the dressing by using olive oil and lemon instead of mayonnaise.
This salad will keep beautifully for a day in fridge – just leave out the toasted walnuts until just before serving. Enjoy!
Apple, Fennel & Walnut Salad
one large apple, cored and diced
one large bulb fennel bulb, sliced thin
1 TB fennel frond, minced
3/4 cup walnuts, lightly toasted
2 sprigs fresh tarragon, minced
1 TB fresh squeezed lemon juice
sea salt, to taste
Mix all ingredients in a medium mixing bowl. Use a light hand with the salt, taste and adjust. If making this salad ahead of time, omit the walnuts until just before serving.