Recipe courtesy of Jeanne Lemlin
Green Leaf Salad with Fennel, Apple, and Pecans
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
Ingredients
2 tablespoons balsamic vinegar
1 garlic clove, pressed or minced
1/4 teaspoon salt
Freshly ground black pepper
5 tablespoons olive oil
6 cups tornup green leaf lettuce, washed and spun dry
1 cup tornup radicchio, washed and spun dry
1/2 large Granny Smith apple, cut into 12 thin slices
2/3 cup thinly sliced fennel
1/2 cup chopped toasted pecans
Directions
- Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
- Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
- Serve immediately.
