Fennel Salad with Blue Cheese and Walnuts
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
fennel bulb, cored and thinly sliced
1 tbsp
apple cider vinegar
1 tbsp
canola oil
kosher salt
½ c
coarsely chopped walnuts
1 tbsp
butter
2
slices day-old sourdough bread, crust removed and bread torn into bite-size pieces
2 c
salad greens of choice, such as mesclun, arugula, and baby spinach
1
4-ounce wedge of blue cheese, crumbled
finely sliced radishes, for garnish
edible flower blossoms, for garnish, if desired
In The Hygge Life, Gunnar Karl Gíslason and Jody Eddy provide recipes and tips to make the most of Danish coziness.
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.
Directions
- 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.
Reprinted with permission from The Hygge Life, copyright 2017 by Gunnar Karl Gislason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
