Green Leaf Salad With Fennel Apple And Pecans Food

FENNEL AND GREEN APPLE SALAD

Steps:

• Chop off the fronds where they meet the body of one fennel bulb.
• Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
• Repeat with the other bulb.
• You should have 2 cups of sliced fennel. Set them aside.
• chop one tablespoon of the fronds and set them aside also.
• Put the fennel and the apple into a mixing bowl.
• Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
• Toss gently, taste and season with salt and pepper.
• Arrange the salad on a large, chilled serving platter.
• Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

MIXED GREENS SALAD, PEARS, APPLE AND TOASTED PECANS

Steps:

• In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
• Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.

FENNEL AND APPLE SALAD WITH BLUE CHEESE AND PECANS

Steps:

• In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
• Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.

APPLE FENNEL SALAD

Steps:

• In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

SIMPLE FALL GREEN SALAD WITH APPLES & PECANS

Steps:

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.