Bright and crunchy, fresh and bursting with color, this is THE perfect salad to set out on your holiday tables over the next couple of months. The sweet apples go so beautifully with the unique, anise notes of the fennel – which is a slightly unexpected flavor. But unexpected is good sometimes, I think. And I love the simple yet delicious tahini salad dressing situation we’ve got going on here today as well. Yes, This Apple & Fennel Salad with Tahini-Cider Vinaigrette is just different enough to keep things interesting, but laced with a hint of tradition and some familiar flavors that have long been paired together, such as apples and cheddar, tahini and olive oil …
As much as I love the combination of the thinly shaved apples and fennel, for me the real clutch ingredient here is that smoked cheddar. WOW is it nice in this salad. Cheddar and apples go together like peas and carrots, we all know, and the slight tweak of the smoky cheddar is really interesting – it gives such a depth of flavor to this relatively minimalist salad. Plus, and I think most importantly, it lends a richness to the salad which is what sets it off. The creaminess of the cheese just feels like it belongs here. You’ll see what I mean …
To give it an extra special boost of both flavor and color, I opted for the gorgeous purple leaves of a head of radicchio. But you can always substitute another leafy green, if you like. That’s a very flexible component of this salad, for sure.
The only other thing you need to do to whip up this incredibly quick salad is to make your tahini salad dressing. Just throw a few things in the blender (or, you could whisk the dressing together in a jar or bowl) and whir it into oblivion until smooth, creamy, and emulsified. Tahini is a smooth ground sesame butter and is widely used in Middle Eastern and Mediterranean cuisines (it’s the star of your favorite hummus). It’s fantastic in salad dressings and I like it with the punch of apple cider vinegar and the sweetness of just a little bit of honey.
Lastly, be sure to season your salads! Someday I’m going to write a whole post dedicated to my strong believe in the value of seasoning your salads (not just the dressings) – that’s how passionate I am about the matter. Just a little sprinkle of salt and pepper helps those individual ingredients play more nicely together, and really come alive on the plate.
Here is a ready-made pin for you! Simply save it to your “Salads” or “Healthy Eats” boards and you’ll be all set when the craving strikes.
Shaved Apple & Fennel Salad with Tahini-Cider Vinaigrette
Crunchy, light and refreshing, this is a perfect salad to adorn your fall and winter tables. It wonderfully offsets heavier, more heart fare with its bright, sweet flavors and offers a welcome contrast to some of the season’s richer dishes. It’s all about that balance, right?
Ingredients
1 large red apple, sliced very thin
1 bulb fennel, very thinly sliced
The leaves of one head of radicchio
½ cup chopped toasted hazelnuts
Shredded or thinly sliced smoked cheddar, I use about ½ cup or so (doesn’t have to be exact)
2 TBSP tahini
2 TBSP apple cider vinegar
2 tsp honey
2 TBSP extra virgin olive oil (or you can use canola, grapeseed, avocado, or liquefied coconut oil)
Salt and pepper, to taste
Instructions
Arrange the apple slices, fennel, radicchio, and smoked cheddar on a large platter or serving vessel of your choosing (you can also divide among individual plates). Season the salad lightly with salt and pepper.Â
Meanwhile, make your dressing! In a blender, combine the tahini, vinegar, honey, oil, and just enough water to bring it all to life (a couple TBSP should do it). Taste and season your dressing accordingly with salt and pepper.Â
