Yes, there are tons of similar salads such as this floating around out there. But, what sets this apart, I think, is the inclusion of toasted pecans and the divine and oh-so light orange honey vinaigrette. A mandoline or food processor makes quick work of the slicing and the vinaigrette comes together in a jiff. This salad could also be made more substantial by adding grilled chicken or chunks of rich, piquant blue cheese. Any combination of fresh herbs, or shreds of grilled radicchio would be fantastic, too. Incredibly light, this salad has a super-satisfying crunch from the main stars of the show, the licorice-y raw fennel and tart Granny Smith, not to mention the warm, buttery toasted pecans. Dress it in the tangy, slightly sweet orange honey vinaigrette and you’ve got yourself a winner. Very earthy and a perfect side for summer. Give it a go–make, eat, repeat.
Fennel and Apple Salad with Orange Honey Vinaigrette
Adapted from Pizzeria Bianco, Phoenix, AZ and reprinted in Bon Appetit, Sept. 2000
Yields 4 servings
- 1/2 cup fresh squeezed orange juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 large Granny Smith apple, quartered, cored, thinly sliced
- 1 medium-size, or 2 small fresh fennel bulb(s), trimmed, thinly sliced
- 2 cups arugula (about 3 ounces)
- 1/2 cup pecans (about 2 ounces), toasted
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.