In this variation of the classic Waldorf salad, a simple touch of lemon serves a dual purpose: it keeps the apples crisp while contributing a bright, refreshing note that pairs seamlessly with viognier. The addition of fennel introduces an extra layer of crunch and a unique flavor, elevating the salad's taste profile. Perfect for a spring luncheon or bridal shower, its versatility is appealing to a wide range of individuals. For those craving a heartier option, consider tossing in some chicken – a welcome addition that brings a satisfying protein boost to this vibrant dish. ~ Jolee
Ingredients:
- 2 honey crisp apples - cut into 1/2 inch cubes
- 1 small fennel bulb - halved cord and thinly sliced - save fronds for garnish
- 2 celery stalks - sliced and leaves saved for garnish
- Zest of 1/2 lemon and juice
- 1/2 to 2/3 C chopped candied pecans or walnuts
- 1/3 C mayonnaise
- 1/3 chopped parsley
- Salt and pepper
- 1 huge handful of crisp greens such as butter, bib or baby arugula
- Chicken- optional
Preparation:
- 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 greens on individual plates or a platter, top with the dressed mixture, and garnish with fennel fronds and celery leaves.
