A cool weather favorite of mine, this harvest salad with apples and frisée 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.
Similar Recipes
Harvest Salad with Apples and Frisée
Nutrition
Ingredients
Dressing
- ¼ cup mayo (preferably homemade)
- 1 tablespoon lemon juice
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 tablespoon fresh dill (minced)
- 1 clove garlic (minced)
- 1 teaspoon celery seed
- ½ teaspoon cracked pepper
- 1 teaspoon salt
Salad
- 1 head frisée (or other bitter green like escarole or curly endive, torn into bite size pieces)
- 1 cup parsley (or dill, roughly torn)
- ½ bulb fennel (shaved thinly on a mandolin or straight blade of a box grater)
- ½ cup dried cranberries (or raisins)
- ½ cup almonds (toasted and crushed, some saved for topping)
- ½ apple (sliced very thinly into wedges)
Instructions
Dressing
- 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.
Salad
- 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.
Notes
Did you make this harvest salad with apples and frisée? Rate the recipe above!
Follow Redwood Kitchen on social media!
If you like this recipe be sure to comment or subscribe below.
Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply