Shaved Fennel and Green Apple Salad

This is a terrific winter salad in that salads aren’t usually that tasty during the winter. Not much in season and I definitely wouldn’t make a Greek salad in January!  Instead, utilize what is in season and you may surprise yourself!

Here, I am using fennel  – that mildly anise flavoured bulb that is wonderful when shaved thinly and I’ve combined it with crunchy, sweet and tart green apple along with mixed salad greens.

Another component is the dressing, my favourite “go-to” which basically is a three-citrus dressing…one lemon, one orange, half a pink grapefruit and some other Greek accents.

Finally, there’s my take on Kopanisti cheese…something that’s from the Cyclades and particularly Mykonos. You can’t buy this stuff here but one can make a pretty good copy with a blend of crumbled Feta and blue cheese.

As far as kitchen tools, a mandoline will come in handy here but just be sure to use the hand guard!

Don’t be intimidated by the list of ingredients, this salad is a “dump and mix” recipe and its ready in four steps. You’ll thank me (as will your guests) after they’ve tasted it.

Shaved Green Apple and Fennel Salad With Hazelnuts and Kopanisti Cheese

(serves 4)

 

Dressing

1/4 cup of finely diced shallots (or red onions)
2 Tbsp. red wine vinegar
2 Tbsp. honey
2 Tbsp. Dijon honey
juice of one lemon
juice of one orange
juice of 1/2 pink grapefruit
2 Tbsp. Ouzo
approx. 1/2 cup extra virgin olive oil
fresh ground pepper
sea salt to taste

Kopanisti Cheese

2 sun dried tomatoes

1/3 cup goat’s milk Feta cheese

1 Tbsp. crumbled blue cheese

1/8 tsp. hand-rubbed dry mint

1 Tbsp cup extra virgin olive oil

1 Tbsp. of Ouzo

fresh ground pepper to taste

Salad

1 cup thinly sliced fennel 

1 cup of green apple matchsticks 

1 cup of seasonal greens (arugula or spring mix)

crumbled Kopanisti style cheese

Garnishes

4 thin slices of green apple

roasted hazelnuts, coarsely chopped

fennel fronds

1. Place all the dressing ingredients in a jar, seal and vigorously shake. Open, taste and adjust salt, pepper or any other ingredients you would like to accentuate.
2. Finely chopped the sun dried tomatoes  and add to a bowl with the remaining Kopanisti ingredients and mash together with a fork.
3. Use a mandoline to slice your fennel and divide and place on each plate. In a bowl, add the apple matchsticks, salad greens, Kopanisti and about 1/2 cup of  the dressing. Gently toss, add more dressing if desired.
4. Place a mound of salad on each plate, top with one apple slice and sprinkle hazelnuts and fennel fronds and serve with Cavino Atelier Lagorthi Riesling White Achaia.