Fennel and Apple Chopped Salad

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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.

SERVES 4 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 ...

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