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 taste
Put 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. |
