While some pregnant ladies crave pickles or peanut butter, Hannah apparently craves crisp, complex, delicious salads. When she was pregnant with her first child, Emma the amazing, she came up with this salad. Apples, nuts, celery, endive! It has a great flavor and texture.
Butterleaf, Pecan, Fennel, & Apple Salad
Prep time
Total time
Author: Hannah
Recipe type: Salad
Cuisine: Northern California
Ingredients
- SALAD INGREDIENTS:
- 1 head of butterleaf lettuce
- 2 ribs of celery
- 1 endive
- 1 apple, sliced (tart apple like Pink Lady)
- 1 fennel
- ⅛ C chopped chives
- ⅛ C chopped flat leaf parsley
- 1 C toasted pecans
- DRESSING INGREDIENTS:
- ½ C EVOO
- ⅛ C champagne vinegar
- ½ t sea salt
Instructions
- Wash all ingredients ahead of time. I like to wash my lettuce first in a salad spinner and keep it spinning until I'm ready for it so that it's extra extra dry!
- Chop or tear butterleaf lettuce.
- Slice celery, on the diagonal, into ¼" slices.
- Chop endive into bit size lettuce pieces. I prefer 1" to 1.5" wide pieces of lettuce.
- Slice the apple pretty thin, around ⅛".
- Slice the fennel stems similar to the celery,1/4" diagonal slices.
- Chop chives and flat leaf parsley.
- Toast the pecans in a pan with oil on low heat (don't burn!!) or in an oven on 250º for 10 minutes.
- To make the dressing, add ⅛ C of champagne vinegar and ½ t salt to a mini chopper or blender and slowly pour in ½ C of EVOO so that it emulsifies. If you are in a rush or don't want the added mess of cleaning up another appliance, you can add the dressing ingredients into a canning jar and just shake really well right before adding it to the salad.