top of page
  • Writer's pictureMaria

fennel-apple-pecan salad

We found a delicious recipe in Milk Street Magazine with a delightful combo of apples, fennel and pecans. We simplified it ('cuz we're a little lazy) and it's still fabulous!

1 cup of pecan halves or pieces (or other nuts)

1/2 teaspoon cayenne or Aleppo pepper

1 teaspoon salt

1/4 cup extra-virgin olive oil or local sunflower oil

3 tablespoons cider vinegar

1 tablespoon honey or maple syrup

1 tablespoon of crushed pink peppercorns (optional)

1 medium fennel bulb, trim and save some fronds

2 crisp, tart apples like Granny Smith, Orange Pippin, Gala

4 scallions, thinly sliced or 1 golf-ball size shallot or onion, minced

  1. Mix the oil, vinegar, honey or syrup, salt, and peppercorns, if using.

  2. Slice the fennel thinly, toss with the dressing, let marinate for a bit if you've got the time.

  3. Toast the nuts in a skillet over medium heat or a toaster oven at 350 for about 4 minutes until brown and fragrant. Keep and eye out, nuts burn quickly.

  4. Just before serving, core and thinly slice apples. Add them, the scallions or shallot, and nuts. Toss. Taste for seasoning and adjust with salt, or whatever it lacks. Sprinkle with fennel fronds and serve.


bottom of page