Fennel and Apple Salad

Serves 4



1 box pepper greens
½ bunch lacinato kale (chiffonade)
1/4 bulb fennel (shaved)
Fennel stems (thinly sliced)
Fennel fronds (roughly chopped)
½ apple (matchstick) 
½ bunch parsley, (roughly chopped)
½ bunch tarragon, (finely chopped)


¼ cup rice wine vinegar
¾ cup extra virgin olive oil (preferably first cold pressing or cold pressed)
½ teaspoon Dijon mustard
½ teaspoon honey
Salt and pepper, to taste 

Start with pepper greens and add each new vegetable as you chop it. To make dressing:

  1. Whisk all ingredients except oil until combined.
  2. Slowly whisk in oil to emulsify. 

(If you want to take a foolproof shortcut, you can use an immersion blender to emulsify any dressing.)


More Than Lettuce

We typically consume salads that are mostly lettuce, but a really exceptional and filling salad should feature a variety of textures and flavors. Start with a small handful of flavorful, fresh lettuce and add herbs, fruits, vegetables, nuts, seeds, proteins – the sky is the limit! Some of our favorite salad ingredients:

Apples –shaved, chopped, or match sticks

Citrus fruit – peeled and sectioned

Fennel – shaved, including fronds

Red onions – pickled or soaked in salad dressing for a few minutes before going onto the salad

Fresh leafy herbs, roughly chopped and added in abundance: Parsley, dill, mint and cilantro are available everywhere. Some of our favorite lesser-known leafy herbs are chervil, lovage, nasturtium flowers and leaves – really, any herb can be delicious in a salad! Don’t be afraid to mix and match, we’ve never met a combo we didn’t like.

Fresh woody herbs, chopped finely and sprinkled into salad or added to dressing: Tarragon, thyme, lemon thyme, oregano, marjoram, etc.

Seeds: Seeds are a great way to add crunch and flavor to a salad – any seed or nut will do, but if you’re looking for a new addition try putting pumpkin seeds, salt, spices, and a little oil in a pan and frying up until they are toasted. Sorry, croutons. You’re out.

The usual suspects: Cucumbers, carrots, tomatoes, cheese – don’t worry, we didn’t forget about all of those vegetables hanging out in your fridge. Add them in too!