Serves 4 to 6
Apples combine with the delicate licorice flavor of fennel to make this deliciously refreshing salad that I learned while visiting friends who had a small farm near the village of La Chenau, not far from Gruyere of cheese fame.
- 3 tablespoons olive oil
- 1/4 cup cider vinegar
- 1/2 teaspoon sugar
- A dash or two of Worcestershire sauce
- 1 teaspoon sweet and hot brown mustard
- 1 head of fennel, trimmed and thinly sliced
- 3 or 4 crisp green apple, cored and chopped but not peeled
- 1 sweet purple onion, cut into thin rings and the rings quartered
- 2 stalks of celery, chopped
- 1 teaspoon fresh mint leaves, mined
- 1 teaspoon fresh cilantro, minced
- 1 teaspoon fresh dill weed, minced
- 2 to 3 cup of fresh baby spinach or torn romaine or a combination there of
Fresh coarse ground black pepper to tastePut the first five ingredients in the bottom of a large salad bowl and blend well. Add the remaining in ingredients except spinach or romaine and toss well. Chill. Place the greens on a serving plate and pile the chilled salad on top of them. Drizzle any dressing that may remain in the bowl over all. Add pepper to taste. Serve chilled.