My friend Dr. Christin Finn was the inspiration for this one. She enjoyed something like it at the Port Townsend Co-op a few years ago and was craving it this week. She described to me what she remembered about the salad and viola! following is the result. The dressing is suprisingly creamy for being raw and vegan, but don't think for a second that this combo will bog you down - it's light and refreshing and the perfect balance of savory and sweet for any meal or snack for any occasion or season. This dish also travels well and keeps beautifully for at least a week in the fridge. ENJOY!
Apple Fennel Salad
- 1 small fennel bulb (plus stalks)
- 1 large fuji apple (about 1 pound)
- 4 large celery stalks
- 6 large medjool dates (pitted)
- OR ¼ cup raisins
- 1/3 cup walnuts
- ½ teaspoon onion powder
- OR 1 small red onion (for a more savory emphasis & intense flavor)
- ½ - 1 cup dill alkalizing dressing:
- 1 cup lemon juice
- 1 cup olive oil
- 4 garlic cloves (less or more to taste)
- 1 teaspoon dried dill
Thoroughly blend the dill alkalizing dressing ingredients, place in a glass jar, cover and refrigerate. Finely chop the fennel width-wise all the way to the top of the stems, seperate the larger "rounds" from the inedible innermost core at the very base of the bulb (don't use the part you can't eat, shouldn't be more than just a few mediallions that you throw out). Core and dice the apple. Chop the walnuts & dried fruit. Mince the celery and optional red onion. Combine the fruits and veggies and toss with about ½ cup of the dressing (shake well before using). If you didn’t use red onion, sprinkle the mixture with ¼ - ½ teaspoon of the onion powder. Mix well. If you can, let the mix sit in the fridge for a few hours - the dried fruit and walnuts will plump up beautifully as the flavors get to know eachother.
- Add up to another ½ cup of the dressing to achieve the desired moisture balance you’re looking for. I personally like a very “wet” salad, but add the dressing gradually and taste as you go to find what works best for you.
- The dill alkalizing dressing will keep well in the fridge and is great to have around for salads, sandwich spread and vegetable/fruit dip. Have fun experimenting with adding other herbs, fresh or dried – tarragon, salt-free seasonings, curry or just plain! The olive oil and lemon juice activate your body’s fat burning furnace and helps to balance your body’s pH.
- To get your sticky chopped dried fruit to mix easily into the rest of the salad, add the dried fruit last and pour the dressing directly on top of it – the oil and lemon juice will help the chopped pieces separate and mix much more easily into the rest of the salad.