Apple, Fennel & Walnut Salad

I saw some beautiful apples in my produce market today — fresh from a local grower.  They inspired this updated twist on a Waldorf Salad.

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Apple, Fennel & Walnut 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.

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fennel, walnuts, apples, and fresh tarragon

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.

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One Comment Add yours

  1. Husband says:

    Genius!

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