Waldorf Fennel Salad

Waldorf Fennel Salad

I have always loved Waldorf Salad. It was a salad my mother would make in the Fall and Winter. Traditionally, Waldorf Salad is made with apples, celery, raisins or grapes, and walnuts, dressed in mayo and seasoned with salt and pepper. I have added chicken, on occasion, and often used pecans or pumpkin seeds. For this version, I left out the celery, and added fresh chopped fennel instead. I also added some fresh fennel leaves. It was a nice change, without straying too far from the classic.

Waldorf Fennel Salad 

3-4 apples, cored and chopped- I leave the peels on, but peel , if you prefer

3/4 c. finely chopped fennel bulb

3/4 c. toasted walnuts, coarsely chopped*

2/3 c. raisins

2/3 c. mayo, or to your taste

salt and pepper to taste

fresh chopped fennel leaves for garnish, optional

Combine apples with fennel, nuts and raisins and toss with the mayo. Season to taste. Add a little more mayo, if you like. Top with a few fennel leaves and chill before serving. Serves 4.

*To toast the walnuts, you can bake them in a 300 degree oven for about 15 minutes, or place nuts in a skillet and cook over medium heat until lightly toasted, stirring often.

Fresh fennel. While called a bulb, it is actually a swollen stem.