A Rosh Hashanah meal shared with family and friends is one of the first acts of the New Year, and it’s as positive and life affirming an act one can perform. After all, nothing says ‘We’re here, we made it through another year, L’Chaim!’ like a festive meal shared and savored with loved ones.
Apple-Fennel Salad with Tangy Vinaigrette Dressing (P)
June 11, 2021
Ingredients
For the Apple-Fennel Salad with Tangy Vinaigrette Dressing (P)
- 1small fennel bulb, trimmed of its fronds
- 2apples, halved and cored and sliced 1/4-inch thick
- 4oz lettuce greens of choice (arugula, baby spinach, frisee, romaine: all good choices)
- Slice fennel bulb as thinly as possible. Toss in a large bowl or on a platter with apple slices and chopped lettuce/s. Drizzle with Tangy Honey Mustard Vinaigrette (below).
For the vinaigrette
- 2teaspoons Dijon mustard
- 2tablespoons red wine vinegar
- 1tablespoon honey
- ½teaspoon sriracha or hot sauce (optional)
- 6-8tablespoons extra-virgin olive oil
Yield: 6-8 servings
Preparation
To make the salad
- Step 1
Slice fennel bulb as thinly as possible. Toss in a large bowl or on a platter with apple slices and chopped lettuce/s. Drizzle with Tangy Honey Mustard Vinaigrette
To make the vinaigrette
- Step 1
In a jar or cruet shake together mustard, vinegar, honey, and hot sauce, if using, until combined. Pour in olive oil and shake well until emulsified. Season with salt and pepper to taste.