Apple, Fennel and Endive Salad With Feta

The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.

Ingredients

• 1 Fuji apple
• 1 tablespoon fresh lemon juice
• 2 small or 1 medium fennel bulb, trimmed, quartered, cored and very thinly sliced
• 2 Belgian endives, very thinly sliced crosswise
• 2 teaspoons chopped fresh tarragon
• 2 ounces feta, crumbled (about 1/2 cup)
• 1 tablespoon sherry vinegar
• Salt
• freshly ground pepper
• 3 tablespoons extra virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    179 calories; 13 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 12 milligrams cholesterol; 154 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the fennel, endives, tarragon and feta.
2. Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.

• Advance preparation: This salad keeps for a few hours, but the apples will make it juicier, which I don’t mind. I’ve enjoyed leftovers the next day.

15 minutes