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.
Make Ahead Tips
The salad can be made up to 1 day ahead. Refrigerate, covered.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The balance of flavors was just off, too much cabbage, not enough flavor from the fennel and apples but dressing was too tart (if that can happen while being pretty flavorless). The fennel, which I normally love, just did not go with the cabbage.
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...
Refreshing, beautiful combination!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.