Green Leaf Salad With Fennel, Apple, And Pecans

By á-174942

Ingredients

• BALSAMIC VINAIGRETTE:
• 2 tablespoons balsamic vinegar
• 1 garlic clove pressed or minced
• 1/4 teaspoon salt
• Freshly-ground black pepper to taste
• 5 tablespoons olive oil
• SALAD:
• 6 cups torn-up green leaf lettuce washed, spun dry
• 1 cup torn-up radicchio washed, spun dry
• 1/2 large Granny Smith apple cut 12 thin slices
• 2/3 cup thinly-sliced fennel
• 1/2 cup chopped toasted pecans

Preparation

Step 1

Combine the vinegar, garlic, salt, and pepper in a medium-size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.

Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one-quarter of the fennel on the other side. Sprinkle the pecans all over the salads.

Serve immediately.

This recipe yields 4 servings.