Best Fennel Apple And Gorgonzola Salad Recipes

Fennel, Apple, and Gorgonzola Salad image

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA image

Categories Sauce Fruit

Yield 6 to 8 servings

Number Of Ingredients 13

Balsamic Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove cut in half
Salad:
2 eating apples (fuji, elstar, cortland, criterion) unpeeled, cored and thinly sliced
1 cup diced fennel bulb
3 cups romaine, torn into bite size pieces
2 cups curly endive, torn into bite size pieces
2 cups butter lettuce, torn into bite size pieces
1/4 cup crumbled gorgonzola cheese

Steps:

To prepare balsamic vinaigrette, combine oil, vinegar, salt pepper and garlic in small jar with tight fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive, and butter lettuce on top. Cover with damp paper towels and refrigerate up to 4 hours. When ready to serve sprinkle cheese on top and toss well.