Thanksgiving is only a few days away. It is time to finalize that holiday menu, or, if you are not hosting, to decide on the perfect dish to bring as your contribution to the feast. Let me take this opportunity to remind hosts and guests alike that every Thanksgiving table needs something fresh and crunchy to contrast with all that stuffing and mashed potatoes. Something like a salad.
The combinations of flavor is what is so special about this salad. The bleu cheese is salty; the Capples are sweet; and the mild anise flavor of the fennel adds an herbaceous quality as well as lots of crunch. Yes, this is the second fennel recipe in a row. What can I say? I love fennel.
The dressing, which features tarragon to pick up on the fennel’s licorice flavor, has a bit of a bite from lemon juice and mustard, but even that puckery tang is tempered by a touch of honey. The toasted pecans add additional color and texture to the salad, but if you have someone in your family with a nut allergy, you should feel free to omit them: the salad will still be lovely. We are happy that Zuzu can now eat pecans so at least we have one nut that we can serve at family meals.
For a salad apple, look for an apple that resists browning — although once a salad is dressed the acid in the vinaigrette should also prevent browning — and a firm texture. Cortlands fit the bill nicely, as do Empire and Rome apples.
I hope that you find room on your holiday table for this delicious and refreshing salad. Happy Thanksgiving to all!
Ingredients
- 2 TB freshly squeezed lemon juice
- 2 TB chopped tarragon
- 2 TB minced shallot
- 1 TB Dijon mustard
- 1 tsp honey
- 5 TB extra-virgin olive oil
- 3 bulbs fennel
- 4 apples
- 4 oz. bleu cheese, such as Gorgonzola or Roquefort
- 1½ cups pecan halves
Instructions
- To make the tarragon vinaigrette, whisk together the lemon juice, tarragon, shallot, mustard and honey in a small bowl. While whisking, pour in the olive oil in a steady stream. Continue whisking until combined. Set aside.
- Trim the stalks off the fennel bulbs, cut off the bottoms and remove the outer layers. Cut the fennel bulbs in half lengthwise and cut out the woody cores. Slice the halves horizontally into thin slices and place in a large bowl.
- Toast the pecans in a dry skillet over medium heat until fragrant, about five minutes. Set aside. (Can be done in advance up to this point.)
- Quarter and slice the apples thinly. Add them to the bowl with the fennel.
- Crumble the bleu cheese on top of the apple and fennel and add the toasted pecans.
- Drizzle the vinaigrette over the salad and toss gently. Season with salt and pepper after tasting - the bleu cheese is quite salty and you do not want to overdo it.
- Serve immediately.
