Fennel and Apple Chopped Salad
By America's Test KitchenPublished on June 17, 2011
Yield
Serves 4 as a light entrée and 6 as a side dish
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)table salt 3 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 1 medium fennel bulb, halved lengthwise, cored, and cut into ¼-inch dice (about 1 ½ cups)2 Braeburn, Jonagold, or Red Delicious apples, cored and cut into ¼-inch dice (about 2 cups)½ small red onion, minced (about ¼ cup)¼ cup fresh tarragon leaves, coarsely chopped1 romaine heart, cut into ½-inch pieces (about 3 cups)½ cup coarsely chopped walnuts, toastedground black pepper 4 ounces crumbled goat cheese
Before You Begin
For information on how to prepare the cucumbers, see “Seeding and Chopping Cucumbers," below.
Instructions
- Combine cucumber and ½ teaspoon salt in colander set over bowl and let stand 15 minutes.
- Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.
- Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.
Yield
Serves 4 as a light entrée and 6 as a side dishIngredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
table salt
3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 medium fennel bulb, halved lengthwise, cored, and cut into ¼-inch dice (about 1 ½ cups)
2 Braeburn, Jonagold, or Red Delicious apples, cored and cut into ¼-inch dice (about 2 cups)
½ small red onion, minced (about ¼ cup)
¼ cup fresh tarragon leaves, coarsely chopped
1 romaine heart, cut into ½-inch pieces (about 3 cups)
½ cup coarsely chopped walnuts, toasted
ground black pepper
4 ounces crumbled goat cheese
Test Kitchen Techniques
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
table salt
3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 medium fennel bulb, halved lengthwise, cored, and cut into ¼-inch dice (about 1 ½ cups)
2 Braeburn, Jonagold, or Red Delicious apples, cored and cut into ¼-inch dice (about 2 cups)
½ small red onion, minced (about ¼ cup)
¼ cup fresh tarragon leaves, coarsely chopped
1 romaine heart, cut into ½-inch pieces (about 3 cups)
½ cup coarsely chopped walnuts, toasted
ground black pepper
4 ounces crumbled goat cheese
Test Kitchen Techniques
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
table salt
3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 medium fennel bulb, halved lengthwise, cored, and cut into ¼-inch dice (about 1 ½ cups)
2 Braeburn, Jonagold, or Red Delicious apples, cored and cut into ¼-inch dice (about 2 cups)
½ small red onion, minced (about ¼ cup)
¼ cup fresh tarragon leaves, coarsely chopped
1 romaine heart, cut into ½-inch pieces (about 3 cups)
½ cup coarsely chopped walnuts, toasted
ground black pepper
4 ounces crumbled goat cheese
Test Kitchen Techniques
Why This Recipe Works
To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like removing the cucumbers' watery seeds before salting. An assertive combination of equal parts oil and vinegar delivered the bright acidic flavor we were looking for in our dressing for our chopped salad recipe. Briefly marinating the other ingredients in the dressing delivered an additional flavor boost.
Before You Begin
For information on how to prepare the cucumbers, see “Seeding and Chopping Cucumbers," below.
Instructions
- Combine cucumber and ½ teaspoon salt in colander set over bowl and let stand 15 minutes.
- Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.
- Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.
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