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Recipe

Green Cabbage-Apple-Fennel Salad

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 4 to 6

This monochromatic salad is stunning in its simplicity. The crisp texture and lemony punch make it a perfect partner for braised meats or grilled pork. Use a mandoline to shave the fennel and apple into ultra-thin slices.

Ingredients

  • 2 Tbs. fresh lemon juice
  • 1 Tbs. finely grated lemon zest
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium head green cabbage, cored, halved lengthwise, and thinly sliced (about 6 cups)
  • 1 green apple, quartered, cored, and thinly sliced
  • 1 medium fennel bulb, halved, cored, and thinly sliced (about 2 cups)
  • 3 oz. trimmed watercress, cut into bite-size pieces (5 loosely packed cups)
  • 1/3 cup chopped toasted pecans

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 2

Preparation

  • In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly add the olive oil, whisking to emulsify.
  • Put the cabbage, apple, fennel, and watercress in a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the pecans on top, and serve.

Make Ahead Tips

The salad can be made up to 1 day ahead. Refrigerate, covered.

Reviews

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Reviews

  • paintmonger | 06/22/2017

    I think this is the first recipe I've made from Fine Cooking that I didn't care for. I didn't feel like the flavors were very balanced. I suppose it could be ok with another dish that complimented it...

  • SadieSug | 04/02/2016

    Refreshing, beautiful combination!

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