fennel + apple + gouda
Recipe type: salad
  • 2 cups sliced fennel (With the mandoline, 1 medium-large fennel bulb = 2 cups)*
  • 1½ cups chopped tart apple (With the mandoline, slicing one small apple equaled 1½ cups for me.)**
  • 1 cup diced Gouda cheese (Edam works well too)
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cider vinegar
  • 2 teaspoons grainy Dijon mustard
  • ¼ teaspoon sugar
  1. Slice fennel and apple with knife or mandoline. If using a mandoline, I found the 3 mm setting the best for a little more salad "fluff." As you slice, you may come across the hard core of the fennel in the slices. Discard these bits.
  2. In a large bowl, use your hands to gently toss fennel, apple and Gouda together.
  3. In a small bowl, stir together the remaining ingredients. Pour dressing over the salad and toss again to combine.***
Makes 4½ cups. Serves 4-6. * Mandoline versus knife: you be the judge. I'm telling ya, it's no contest. ** I left the organic apple skin on for color. *** Adding 1 teaspoon (or more if you want some heat up your nose) of horseradish is also a nice kick.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/fennel-apple-gouda/