Recipe courtesy of Jeanne Lemlin

Green Leaf Salad with Fennel, Apple, and Pecans

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Serve immediately.