This is the perfect salad for a casual lunch with friends because it comes together in a few minutes and most of the elements can be prepared up to a day before. It’s also ideal for winter since all of the ingredients are available year-round. Substitute goat cheese for a less-funky finish or a buttery cheese like manchego to complement the acidity of the vinegar.
— Gunnar Karl Gíslason and Jody Eddy
Reprinted with permission from The Hygge Life, copyright © 2017 by Gunnar Karl Gíslason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2017 by Peter Frank Edwards.
Ingredients
- 1 fennel bulb cored and thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon canola oil
- kosher salt
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter
- 2 slices day-old sourdough bread, crusts removed and bread torn into bite-size pieces
- 2 cups salad greens of choice, such as mesclun, arugula, baby spinach
- One 4-ounce wedge blue cheese crumbled
- Finely sliced radishes, for garnish
- Edible flower blossoms, for garnish, if desired
Servings: people
Instructions
- Preheat the oven to 325°F and line two baking sheets with aluminum foil.
- In a small bowl, toss together the fennel, apple cider vinegar, and canola oil until the fennel is glistening. Season with salt. Arrange on one of the prepared baking sheets.
- Bake the fennel until it is tender, about 12 minutes. Let cool to room temperature.
- Meanwhile, arrange the walnuts on the second baking sheet and bake until toasted, about 6 minutes. Watch carefully, as they can brown quickly.
- In a nonstick skillet over medium heat, melt the butter. Add the bread pieces and fry until they are slightly crispy and golden brown, about 4 minutes. Season with salt.
- Evenly distribute the greens among four plates. Top with the fennel, walnuts, and toasted bread and then garnish with the blue cheese before serving.
