Fennel and Apple Chopped Salad

Name: Fennel and Apple Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups); , table salt; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, white wine vinegar; 1 medium, fennel bulb, halved lengthwise, cored, and cut into 1/4-inch dice (about 1 1/2 cups); 2 , Braeburn, Jonagold, or Red Delicious apples, cored and cut into 1/4-inch dice (about 2 cups); 1/2 small, red onion, minced (about 1/4 cup); 1/4 cup, fresh tarragon leaves, coarsely chopped; 1 , romaine heart, cut into 1/2-inch pieces (about 3 cups); 1/2 cup, coarsely chopped walnuts, toasted; , ground black pepper; 4 ounces, crumbled goat cheese

4 comments

Appears in Cook's Illustrated July/August 2009

We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

SERVES4 as a light entrée and 6 as a side dish

WHY THIS RECIPE WORKS

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like removing the cucumbers' watery seeds before salting. An assertive combination of equal parts oil and vinegar delivered the bright ...

This is a members' feature.