The trick to this fall salad is to use a mandolin to achieve the right thickness, er, thinness of the produce. Very thinly shaved apples, fennel and radishes get a good dose of both lemon juice and vinegar, while buttery toasted hazelnuts round out the bright, crisp dish.
To learn more, read "Splitting Hares."
Apple, Radish and Fennel Salad with Hazelnuts and Mint
Recipe from the Tasting Table Kitchen
Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
⅓ cup hazelnuts, toasted and finely chopped
2 tablespoons extra-virgin olive oil, divided
Salt, to taste
2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
2 small watermelon radishes or black radishes, thinly sliced using a mandolin
3 tablespoons Champagne or white wine vinegar
1½ tablespoons fresh lemon juice
½ teaspoon grated lemon zest
⅓ cup loosely packed fresh mint leaves, torn
2 ounces pecorino, shaved using a vegetable peeler
1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.
2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.
3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.