by Erin French
My mom would make a version of this classic salad all the time when I was growing up, often to accompany baked beans and “red snappy” hot dogs as a sneaky way to get in some fruits and veggies. I still love the combination of flavors, but now I like to up the ante with fennel and candied walnuts, which are sweet and salty in all the right ways.
2 crisp apples, cut into 1/2-inch cubes
1 small fennel bulb, cored and sliced, fronds reserved for garnish
2 celery stalks, sliced, leaves reserved for garnish
Grated zest and juice of 1/2 lemon
1/2 cup candied walnuts
1/3 cup mayonnaise
1/4 cup fresh parsley leaves
Salt and pepper
1 heaping handful of radicchio, or good-looking greens such as Bibb lettuce or arugula
In a large bowl, combine the apples, fennel, celery, and lemon zest and juice. Toss to coat. Add the walnuts, mayo, and parsley and toss again. Season to taste with salt and pepper. Make a bed of radicchio on individual plates or a platter, top with the dressed mixture, and garnish with fennel fronds and celery leaves.