Sweet, tangy apples, crisp fennel, and tender Belgian endive come together in this refreshing slaw that’s as elegant as it is simple. Tossed with a light shallot vinaigrette, the salad balances sweetness, crunch, and a touch of bitterness. It’s a perfect palate-cleansing side dish to pair with rich fall meals like roasted meats, creamy gratins, or holiday feasts.
INGREDIENTS:
Vinaigrette
2 tablespoons minced shallot
1 tablespoon white wine vinegar
1 teaspoon sugar or honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Salad
1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
METHOD:
Make vinaigrette:
In a large nonreactive bowl, combine shallot, vinegar, sugar (or honey), salt, and pepper. While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified. Taste and adjust seasoning.
Assemble salad: Add sliced apple, fennel, and endive to the bowl with the vinaigrette. Toss gently until everything is evenly coated. Taste again and adjust seasoning if needed. Serve immediately for the freshest texture.
VARIATIONS:
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Add crumbled blue cheese or goat cheese for a creamy, tangy contrast.
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Toss in toasted walnuts, pecans, or hazelnuts for extra crunch.
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Substitute pears for apples, or mix the two for more complexity.
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Add orange or grapefruit segments for a bright citrus note.
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Finish with fresh herbs such as mint, dill, or parsley for added freshness.
SERVING SUGGESTIONS:
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Serve alongside roast chicken, pork tenderloin, or duck to balance rich flavors.
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Pair with creamy gratins, risotto, or mac and cheese for a refreshing counterpoint.
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Use as a light topping for fish tacos or seared salmon.
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Add to a fall holiday table as a crisp alternative to heavier sides.
YIELD: 6 servings
