Apple, Fennel and Endive Salad With Feta

By Martha Rose Shulman

Apple, Fennel and Endive Salad With Feta
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(120)
Comments
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The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.

Featured in: Salads With Crunch, Sweetness and Zest

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Ingredients

Yield:Serves four
  • 1Fuji apple
  • 1tablespoon fresh lemon juice
  • 2small or 1 medium fennel bulb, trimmed, quartered, cored and very thinly sliced
  • 2Belgian endives, very thinly sliced crosswise
  • 2teaspoons chopped fresh tarragon
  • 2ounces feta, crumbled (about ½ cup)
  • 1tablespoon sherry vinegar
  • Salt
  • freshly ground pepper
  • 3tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

215 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 5 grams protein; 536 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the fennel, endives, tarragon and feta.

  2. Step 2

    Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.

Tip
  • Advance preparation: This salad keeps for a few hours, but the apples will make it juicier, which I don’t mind. I’ve enjoyed leftovers the next day.

Ratings

5 out of 5
120 user ratings
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Comments

Via

Added radishes/pecans and subbed basil for tarragon. Perfect crunchy salad

mods

Don’t grate the apple just slice it. Grating makes the whole thing a bit too watery, at least with the apple I used.

Kerry

I didn't have apples or tarragon, used pears and dill. I added chopped walnuts and lemon juice at the end to brighten it up. Lovely spring salad.

Trey F

Very good! I used some extra vinegar and lemon juice because I like things tart! Also used some blue/preserved lemon goat cheese instead of the feta... qué riquísimo!

Cateb

Not nearly enough apple; sour balance off as result. Used much less of the vinegar as result.

Cateb

Not nearly enough apple. Sour balance off as result.

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