Greens And Herbs Recipe
Mixed greens with shaved fennel & radish, smoky apple vinaigrette, and candied fennel crunch.
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Ingredients
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Salad
Smoky Apple Vinaigrette
Candied Fennel Crunch
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry mixed greens and herbs. Trim the fennel bulb core and reserve fronds. Using a mandoline or very sharp knife, shave the fennel bulb into paper-thin slices; place in a bowl of cold water briefly to keep crisp, then drain and pat dry. Thinly slice the radishes into rounds. Combine the mixed greens, shaved fennel, radish slices, chopped parsley, sliced chives, and torn dill (if using) in a large salad bowl and toss gently to combine.
Smoky Apple Vinaigrette
- 2
Make vinaigrette
In a small jar or bowl, combine apple cider vinegar, apple juice, Dijon mustard, maple syrup, smoked paprika, salt, and pepper. Whisk to dissolve the salt and mustard. While whisking constantly (or with the jar lid on), slowly drizzle in the olive oil to emulsify until glossy and combined. Taste and adjust seasoning — add up to 1 teaspoon more maple syrup for sweetness or a pinch more smoked paprika for deeper smoke. Refrigerate briefly if not using immediately; bring to cool room temperature before dressing the salad.
Candied Fennel Crunch
- 3
Candy fennel fronds and nuts
Line a small baking sheet or plate with parchment. In a small skillet over medium heat, melt the butter. Add the granulated sugar and stir until it begins to dissolve and turn a pale amber (about 2–3 minutes). Add the reserved fennel fronds and thin fennel slices plus the chopped toasted almonds to the skillet and toss quickly in the caramel, coating evenly. Spread the mixture onto the parchment in a single layer and sprinkle with 1/8 teaspoon sea salt. Allow to cool and harden completely (5–8 minutes). Break into bite-sized shards. If the sugar hardens too quickly in the pan, remove immediately and finish on the parchment.
To Assemble
- 4
Right before serving, drizzle about 3–4 tablespoons of the smoky apple vinaigrette over the prepared greens and toss gently to coat (reserve extra vinaigrette to taste). Plate the dressed salad onto individual plates or a large platter. Scatter the candied fennel crunch shards over the top to provide a sweet, crunchy contrast. Taste and finish with an extra grind of black pepper if desired.