Fennel and Apple Chopped Salad

This salad has a little bit of something for everyone in it.   You’ll get a little bit of sweetness from the apple – the earthy, anise flavoring from the fennel – and richness from the goat cheese.  The simple oil and vinegar dressing is unimposing and lets the flavors from the ingredients shine through.

It’s yummy as a side dish, but could be equally satisfying as a light main course on a hot summer day.  Braeburn, Jonagold, or Red Delicious apples would all work well here.

You will need the following ingredients:

Combine the peeled and diced cucumber 1/2 teaspoon salt in a colander and set over a bowl and drain for 15 minutes.

Whisk the oil and vinegar together in a large bowl.  Add the drained cucumber, fennel, apples, onion.  Toss and let stand at room temperature to blend flavor for about 5 minutes.

Add the romaine and chopped nuts and toss to combine.  Season with salt and pepper to taste.  Divide salad among plates and top each with some goat cheese and serve.


  • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 fennel bulb, halved lengthwise, cored, and cut into 1/4 inch dice
  • 2 apples, cored and cut into 1/4 inch dice
  • 1/2 small red onion, minced (about 1/4 cup)
  • 1 romaine heart, cut into 1/2 inch pieces
  • 1/2 cup chopped walnuts or pecans, toasted
  • Pepper
  • 4 ounces crumbled goat cheese

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Categories: Recipes, Salads

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One Comment on “Fennel and Apple Chopped Salad”

  1. August 7, 2011 at 11:56 am #

    That looks lovely. I love the salad tongs and bowl haha!

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