My mom would make a version of this classic salad all the time when I was growing up, often to accompany baked beans and “red snappy” hot dogs as a sneaky way to get in some fruits and veggies. I still love the combination of flavors, but now I like to up the ante with fennel and candied walnuts, which are sweet and salty in all the right ways.
In a large bowl, combine the apples, fennel, celery, and lemon zest and juice. Toss to coat. Add the walnuts, mayo, and parsley and toss again. Season to taste with salt and pepper. Make a bed of radicchio on individual plates or a platter, top with the dressed mixture, and garnish with fennel fronds and celery leaves.
Reprinted from The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine. Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.