Tomato and Boiled Peanut Salad with Sherry Vinaigrette
Serves 4
Cooks in 30 minutes
recipe
Apple Salad with Fennel and Walnuts
51
Serves: 4 to 6
Hands On Time:
Total Time:
Ingredients
1 cup walnuts
2 cups baby arugula
2 large apples, such as Granny Smith, Honeycrisp, Gala or Fuji, cored and thinly sliced
1 bulb fennel, cored and thinly sliced
2 ribs celery, thinly sliced on the bias
1/3 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Instructions
Heat the oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Roast until golden brown and fragrant, 6 to 8 minutes. Let cool to room temperature.
In a large bowl, combine the arugula, apples, fennel, celery and walnuts. Toss with the olive oil and lemon juice, and season to taste with salt and pepper. Serve.
About the recipe
This is a simple autumn salad, perfect for when apples are at the height of their season. Only the fennel bulbs are necessary for this salad, but feel free to slice the stalks and chop the fronds, and add them in as well.
