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| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1 |
Medium |
bunch seedless red |
'halved (about 1 1/2 |
| 4 |
Stalk(s) |
celery |
'strings removed, |
| 1/4 |
Cup(s) |
chopped fresh dill |
| 8 |
Each |
escarole leaves |
' stacked and cut |
| 2 |
Tablespoon(s) |
extra-virgin olive oil |
| 1 |
one-pound |
fennel bulb, trimmed |
| 1 |
Dash(es) |
freshly ground black |
| 1 |
Teaspoon(s) |
freshly squeezed |
| 2 |
Tablespoon(s) |
freshly squeezed |
| 1 |
Each |
Granny Smith apple |
| 1. Heat oven to 350°. Spread pecans on a baking pan. Bake until golden and fragrant, |
| 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside. |
| 2. Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large |
| bowl; add 1 teaspoon lemon juice, and toss. |
| 3. Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add |
| grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be |
| made to this point up to 4 hours ahead. |
| 4. In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, |
| and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as |
| needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill |
| and the pecans. Serve immediately. |
| |
|
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