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Tuesday, October 12, 2010

Fennel, Apple & Tarragon Salad

I am tempted to call this The Perfect Fall Salad, but that may be a little too bold. So I'll just say its really, really good. And, best of all, it's so simple (only 5 ingredients, not including salt and pepper). Fresh fennel and apples are so good right now, they don't need to be dressed up much to make an impressive and delicious salad.

This side dish is crunchy, sweet and tangy and really showcases some of the
season's best produce. Because it highlights the wonderfully fresh flavors and crisp textures of the apples and fennel, it is a great compliment to richer entrees (I served it alongside a sliced pork tenderloin smothered in a Gorgonzola cream sauce... I'll post that recipe in a future entry!).

Fennel, Apple & Tarragon Salad

Be sure to prepare the dressing before slicing the apples so that you can immediately transfer the slices to the dressing (the lemon juice in the dressing will prevent the apples from turning brown).

4 side dish servings

2 granny smith apples
2 fennel bulbs
2 tablespoons fresh tarragon, minced

juice from 1 lemon
3 tablespoons olive oil
salt & pepper to taste

Prepare the dressing in a large bowl by whisking together the lemon juice, o
live oil, tarragon and a pinch of salt & pepper.

Thinly slice the fennel and apples and immediately place in the bowl with dressing. Toss well and season to taste with salt & pepper.

To serve, pull the salad out of the bowl using tongs or your hands and transfer to another bowl or platter (there may be a little leftover dressing).

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