Salads

fennel + apple + gouda

fennel + apple + gouda = crunch

I love it when my vegetables and fruit get all snuggly. Look at this:

Apples and fresh fennel are made to be together: a match made in heaven. As much as I love rich foods, sometimes a light salad really hits the spot.

You can certainly thinly chop and slice your apple and fennel with a knife, but I have done away with the knife for this salad. Behold the POWER of the mandoline. I have been converted to using a mandoline every time I make this salad now. I find that the stringy fennel is difficult to chop thinly with a knife. I like the papery thinness of the vegetables the mandoline creates: it is airy and light.

My mandoline is just a simple hand-held one from Kyocera — a ceramic blade to boot. I have not been disappointed. I have yet to be “anointed”: no slicing off of my fingertips or knuckles. You may hear a very different opinion about my fancy-schmancy blade then.

 

fennel + apple + gouda
Author: 
Recipe type: salad
 
Ingredients
  • 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
Instructions
  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.***
Notes
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.

    2 COMMENTS

  • Susan Han April 4, 2011 Reply

    I made Julia Child's beef bourguignon this weekend. Give you a lot of credit..the clean-up alone is hard work, makes you wanna just go to Trader Joe's!

  • Story April 4, 2011 Reply

    I've had my eye on that recipe for awhile — but what a production! You're right, Susan: Trader Joe's is a nice alternative sometimes.

what do you think?

Your email address will not be published.

Rate this recipe:  
 
story of a kitchen