Fennel, Apple, and Gorgonzola Salad

Name: Fennel, Apple, and Gorgonzola Salad
Yield: Makes 4 servings
Ingredients: 1 1/2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced; 3 tablespoons dried currants; 2 medium fennel bulbs (sometimes called anise; 2 lb total); 4 oz Gorgonzola (preferably dolce), crumbled

Serve this delicate salad as a first course or alongside grilled chicken. Active time: 20 min Start to finish: 20 min

August 20, 2004

Recipe information

Yield
Makes 4 servings

Ingredients

1 1/2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced

3 tablespoons dried currants

2 medium fennel bulbs (sometimes called anise; 2 lb total)

4 oz Gorgonzola (preferably dolce), crumbled

Preparation

Step 1
Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Step 2
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Step 3
Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

TagsSalad Fennel Root Vegetable Vegetable Apple Fruit Gorgonzola Blue Cheese Cheese Dairy Starter Dinner Nut Free Gluten Free Vegetarian 5 Ingredients or Fewer No-Cook Gourmet

Recipe notes

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