Since my quest to move toward real food, I've surprised myself with a) how many recipes I've tried with ingredients I'm not used to, and b) how many of those recipes I've actually enjoyed. This recipe for Apple & Fennel Salad with Bleu Cheese from Eating Well magazine has appeared in my dinner rotation two times in as many weeks. I thought it was so delish I even ate the leftovers for breakfast the next morning! Fennel is loaded with Vitamin C, fiber and potassium and the only way I had ever eaten it before was roasted - it pairs well with pork. The anise/licorice is more pronounced when raw, but not overpowering.
As my food magazine subscriptions start to run out, I'll be more selective as to which ones I renew but Eating Well will definitely be one that I'll keep. It's loaded with alot of simple and real recipes that don't require alot of exotic ingredients.
Give this salad a try - the sweet butter lettuce with the salty, tangy bleu cheese and crisp apples and fennel tossed in vinaigrette is the perfect combination.
Apple and Fennel Salad with Bleu Cheese
Eating Well, September/October 2012
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
1 medium fennel bulb, quartered and thinly sliced, fronds reserved
6 cups torn butterhead lettuce
1/3 cup crumbled bleu cheese
Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and bleu cheese; gently toss.