Crispy Waldorf Salad

By mm_food4me

Ingredients

• 1 cup pecan halves
• 1 one-pound fennel bulb, trimmed
• 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
• 1 Granny Smith apple
• 1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
• 4 stalks celery, strings removed, thinly sliced crosswise
• 6 to 8 escarole leaves, stacked and cut crosswise into thin strips
• 1/4 cup chopped fresh dill
• 1/4 cup plain yogurt
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
STEP 2
Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
STEP 3
Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
STEP 4
In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.