Fennel, Arugula, and Apple Salad

Time & Yield

Time: 20 Minutes
Yield: 4 Servings

Ingredients

SALAD

• 1 large fennel bulb

• 2 Celery Stalks

• 20g Tarragon

• 1 Shallot

• 1 Granny Smith Apple

• 75g pine nuts (or pistachios)

• 125g arugula

• Pecorino cheese (for garnish)

• Salt & Pepper

DRESSING

• Juice of 1 lemon

• Juice of 1 orange

• 2 tablespoons cider vinegar

• 2 teaspoons Dijon mustard

• 1 shallot, finely chopped

• 1 teaspoon sugar (omit if the orange is especially sweet—add last if it needs it)

• 1/2 teaspoon salt

• 1/3 cup olive oil

Instructions

1. To Make the Dressing: Combine all of the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified. Taste, and add the sugar if necessary (it depends on how sweet the orange is)

2. To Make the Salad: Start by toasting pine nuts (75g) over medium heat until golden brown and fragrant, then set aside to cool. Be careful not to burn

3. Chop the celery stalks (2 stalks) into ¼-inch pieces. Roughly chop tarragon (20g) and mince the shallot (1 shallot). Trim and thinly slice fennel (1 bulb) carefully by hand or with a mandolin. Core the apple, then thinly slice by hand or with a mandolin

4. Combine and mix the fennel, celery, shallot, apple, and arugula.

5. Transfer the salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Pour over the dressing and enjoy!

Source:
Salad: Kitchen Stories
Dressing: Serious Eats