fall insalata with green apple and fennel

By pdav

Ingredients

• Total Time: 20 minutes
• 1 bunch arugula (about 4 cups loosely packed)
• 1 bunch watercress (about 4 cups loosely packed)
• 8 leaves basil
• 1 medium fennel bulb, trimmed
• 1 medium green apple
• 3 stalks celery, trimmed
• ¾ cup white raisins, soaked in warm water
• ¼ cup roasted salted almonds
• Finely grated zest and juice of 2 lemons
• ¼ cup extra virgin olive oil
• Salt and freshly cracked pepper
• 2 tablespoons grated Pecorino or Parmesan

Details

Servings 6

Preparation

Step 1

1. Pick through and discard any wilted or bruised arugula or watercress. Tear the basil into bite-size pieces.

2. Halve the fennel through its core and, if tough, discard the outer layers. Using a sharp knife or a mandolin, thinly slice (about 1/8 of an inch thick) the fennel lengthwise. Halve and core the apple. Slice it thinly. Slice the celery thin and on the bias. Strain the plumped raisins and pat them dry.

3. In a large salad bowl toss the arugula, watercress and basil together. Add the fennel, apple, celery, raisins, almonds and lemon zest to the bowl. With your hands, gently toss the ingredients together and drizzle the salad with olive oil and lemon juice. Season the salad, to taste, with salt and pepper.

4. Divide the salad evenly among the plates and top with a sprinkle of cheese.