https://veggingonthemountain.com/

Menu
  • Home
  • Recipes
  • Cooking with Kids
  • Gadgets, Products & Services
  • Contact
  • Challah for Sale in the Mad River Valley

Fennel, Carrot and Apple Salad with Cider Vinaigrette

May 1, 2015 By Marci Lutsky

Fennel, Apple and Carrot Salad

I love discovering foods that I didn’t know I liked.  If you have been reading here for awhile you know that I didn’t start out as a beet lover but now seem to make endless recipes with beets (crepes, risotto and pizza).  I have gotten fennel a few times in my Door to Door Organics box and have slowly fallen in love with it.  If you are not familiar with fennel, it looks like this.

Fennel

Fennel is full of antioxidants in addition to being high in vitamin C and fiber.  The taste is similar to licorice, but not the gross good & plenty licorice taste.  It’s very crunchy and refreshing.

To start this salad I made a simple vinaigrette.  I always make my own salad dressings.  It takes no time and ALWAYS tastes fresher than store-bought dressing.  For this dressing I combined cider vinegar, olive oil, dijon mustard, shallot, tahini, agave nectar, salt, pepper and tarragon.  I used my Cuisinart Smart Stick and it was emulsified in about a minute.

Vinaigrette Ingredients

Cider Vinaigrette

I sliced up the fennel along with a green apple and some carrots.  I added that to arugula and tossed it with the dressing.  It was a beautiful balance of flavors and textures.  This salad is refreshing, colorful and most importantly, delicious!

Print
Fennel, Carrot and Apple Salad with Cider Vinaigrette
 
Ingredients
  • ⅓ cup cider vinegar
  • ⅔ cup extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 small shallot, minced
  • 1 teaspoon tahini
  • 1 teaspoon agave nectar
  • ½ teaspoon dried tarragon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups arugula
  • 2 carrots, peeled and cut into 2-inch matchsticks
  • 1 green apple, cored and peeled, cut into 2-inch matchsticks
  • 1 fennel bulb, thinly sliced
Instructions
  1. To make vinaigrette combine vinegar through pepper in a blender or food processor. Process until emulsified, about 1 minute.
  2. Combine arugula, carrots, apple and fennel. Pour dressing over top and toss.
3.3.3070

 

signature

Filed Under: Salads & Dressings

« Stir-Fried Tofu and Vegetables with Thai Peanut Sauce
Chew Philly Food Tour »

Comments

  1. Julia says

    May 1, 2015 at 15:12

    I haven't gotten fennel in my box yet! I'm going to have to look for it to make this, sounds great.
  2. ginabad says

    May 1, 2015 at 16:01

    Oh this looks delicious! Perfect for a warm spring day. Yummy :)
  3. Lindsay says

    May 1, 2015 at 19:27

    Looks like such a great combination! I've never really tried to make anything with fennel. I might try this!
  4. Bethany says

    May 1, 2015 at 21:38

    This sounds like it would taste good!

Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the beautiful Green Mountain State of Vermont with my husband, 14 year-old twins and sweet dog.

Here you will find family-friendly recipes featuring whole ingredients. Thanks for stopping by!
Learn more →

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Newsletter

Subscribe to Vegging at the Shore!

Raspberry Cheesecake Hamantaschen

Pasta Salad Perfect for a BBQ

10 Foodie Activities for Kids in Summer

Hello

Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the Green Mountain Sate of Vermont.
Learn more →

Popular Posts

Copyright © 2025 Vegging at the Shore | Design by Tech·mom·o·gy Designs™.