Fennel Apple Salad with Torn Bread Crumbs and Fried Sage
This salad is the epitome of fall. It utilities fresh produce, fall flavors and a few small techniques to make a salad filled with texture and flavor.
Ingredients
- 1 large fennel bulb stalk and fronds entact
- 1 large apple
- 1 slice day-old sourdough bread
- 1/3 cup crushed walnuts
- 1/4 cup fresh sage leaves
- 1/2 tablespoon olive oil
- 1/4 cup raisins
- 1-2 ounces fresh parmesan for finishing
For the dressing:
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Instructions
- Use a chef's knife to separate the stalk and fronds from the fennel bulb. Chop the stalks very thinly, and dice up the fronds.
- Use a mandolin, vegetable peeler or knife skills to very thinly slice the fennel bulb. You want the pieces to be long and thin.
- Chop the apple into thin slices, similar in size to the fennel bulb pieces.
- Set your oven to broil on high.
- Tear the bread into large pieces and place them on a baking sheet.
- Add the walnuts and sage to this baking sheet. Make sure none of the ingredients are on top of each other or overlapping.
- Drizzle 1/2 tablespoon of olive oil over the bread and sage. Toss to coat.
- Broil the bread, walnuts and sage on high for 2-3 minutes, or until the bread is golden brown and toasted and the sage is crispy.
- Make the salad dressing by whisking together the minced garlic, mustard, vinegar, honey, olive oil, salt and pepper. Whisk quickly so that the vinegar and honey emulsify. The dressing should be light yellow and creamy.
- To assemble the salad, add the fennel bulb, stalk and fronds into a bowl, add in the apple slices and toss.
- Add in the raisins, bread and walnuts. Crush the sage with your hands and add in.
- Drizzle the dressing on top and toss with your hands or tongs to coat.
- After you plate the salad, grate fresh parmesan over the top.
- Serve immediately :)