Although it is still summer, fall is coming upon us soon. In Hawaii we don’t have the dramatic change of seasons as other non tropical locales but we do have some subtle changes, it gets a little cooler (in the low 80's not the high 80’s) and it rains a little more than usual. It is also great gardening weather. I have had good luck with fennel at that time of the year.
This salad I made last year for Thanksgiving and it was so popular that night I made it again for Christmas. It is great because it can hold for several hours and just needs to be tossed right before serving.
Fennel And Apple Salad
serves 10
Dressing
In a salad bowl combine the following
2 Tablespoons grainy Dijon mustard (I
like Maile brand)
2 Tablespoon sherry vinegar
2 Tablespoons extra virgin olive oil
2 Tablespoon hazelnut oil
Kosher salt and lots of black pepper
Whisk mustard, vinegar salt and pepper together slowly whisk in the oils.
5 Granny Smith apples, cored and thinly
sliced in wedges
2 Large fennel bulbs, halved, cored and
sliced thinly
1 Handful fennel fronds chopped
1/2 Large red onion, thinly sliced
2 Heads of Belgium endive, julienne
11/2Cups hazelnuts, skinned and roughly
chopped (in the picture I used walnuts
but I prefer hazelnuts)
Coat the apples in the dressing so they don’t discolor. layer the rest of the ingredients on top of the apples. This can be held in a refrigerator for several hours. Toss right before serving.
