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.
2 crisp apples, cut into 1/2-inch cubes
1 small fennel bulb, cored and sliced, fronds reserved for garnish
2 celery stalks, sliced, leaves reserved for garnish
Grated zest and juice of 1/2 lemon
1/2 cup candied walnuts
1/3 cup mayonnaise
1/4 cup fresh parsley leaves
Salt and pepper
1 heaping handful of radicchio, or good-looking greens such as Bibb lettuce or arugula
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.