Crunchy fennel and apple are tossed in a creamy dill dressing along with walnuts and salty crumbled ricotta salata. Use a mandoline to thinly slice or shave the apples and fennel, using a hand guard or glove for safety.
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons fresh dill
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- pinch pinch
- 4 medium G ranny Smith apples , very thinly sliced or shaved
- 1 medium bulb fennel , cored and shaved
- 3 stalks celery , thinly sliced
- 0.5 cups walnuts , toasted and chopped
- 0.5 cups crumbled ricotta salata
Instructions
-
1
Whisk together mayonnaise, vinegar, dill, salt, pepper, and sugar in a small bowl for the dressing.
-
2
Toss together apples, fennel, celery, walnuts, and ricotta salata in a very large bowl. Serve with dressing.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Blueberry Cake
This delicious blueberry cake is an easy cake to make with fresh blueberries and things that are usually on hand. My grandmother passed this recipe down to me and now I enjoy making it with my kids!
Roasted Pears with Caramel Sauce
This roasted pear dessert is a golden, glossy delight that could not be easier to make. All major varieties of pears work equally well. However, Bosc pears roast up slightly firmer than the others.
Slow Cooker Chicken and Vegetables
Add some color to your slow cooker chicken and veggies, by browning the chicken skin beforehand. Not only is it more appetizing, it tastes better, too. Prep all the veggies, load them into the cooker, and place the browned chicken on top. No need to add any liquid, either, as everything slow roasts in the pot! Serve with a salad and some bread to complete the menu.