Prep Time: 15 mins
A cool weather favorite of mine, this frisée and apple salad packs some bright flavors for dull days ahead. I typically harvest fennel and Frisée from my garden around the same, which just so happens to coincide with apple season. The sweet-bitter-licorice notes of these crops together create an irresistible bite when topped with crunchy almonds and a savory celery seed dressing.
While I am a big fan of chicory, my wife isn’t so much. I am constantly trying to find new ways to make these bitter veggies more palatable, and this salad will challenge even staunchest opposers. However, if the taste is really that off-putting some romaine lettuce will have enough crunch to suffice.
Try it served alongside some cod with chanterelle mushrooms to round out a perfect winter meal.
Frisée And Apple Salad
- 1/4 cup Mayo, (preferably homemade)
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 2 tbsp fresh dill, (minced)
- 1 clove garlic, (minced)
- 1 tsp celery seed
- 1/2 tsp cracked pepper
- pinch of salt
- 1 large head frisée, (or other bitter green like escarole or curly endive, torn into bite size pieces)
- 1 cup parsley, (or dill, roughly torn)
- 1/2 bulb fennel, (shaved thinly on a mandolin or straight blade of a box grater)
- 1/2 cup dried cranberries, (or raisins)
- 1/2 cup almonds, (toasted and crushed, some saved for topping)
- 1/2 an apple, (sliced very thinly into wedges)
- Toss all of the dressing ingredients into a large bowl and whisk until well combined and smooth. The dressing should be creamy but still drip off a spoon, if it’s too thin add some more mayo. Adjust salt and vinegar to taste.
- Add the frisée, parsley, fennel, cranberries, and half of the almonds to the bowl and toss well.
- Remove handfuls of the salad to individual serving dishes and top with the apple slices, remaining almonds, and a crack pepper if wanted.
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