Nothing says spring quite like the Spring Has Sprung Salad! The freshness of the apples, the refreshing fennel, the grassy dill, and the crunchy cucumber and lettuce are perfect for the season of blooming and bounty. The fruits and veggies are topped with sharp pecorino cheese and a tangy homemade apple cider vinaigrette to bring all of the breezy flavors together. Spring Has Sprung Salad is crisp, refreshing, and only takes 25 minutes to make! Your plates will be springing with taste!
Ingredients
For the salad:
- 2 Granny Smith apples, quartered and thinly sliced
- 2 medium fennel bulbs, about 1 pound, quartered and thinly sliced
- 1/2 cup fennel fronds
- 1 cup fresh dill, picked
- 8 ounces radishes, watermelon or regular, quartered and sliced
- 1/2 English cucumber, quartered and sliced
- 1 head butter lettuce, torn into big pieces
For the apple cider vinaigrette:
- 1/4 cup apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1/2 shallot, finely chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1/3 cup olive oil
For the topping:
- 1 (4-ounce) block pecorino cheese, shaved
Directions
Step 1 –Place the apple, sliced fennel, and fennel fronds in a large bowl.
Step 2 –Add the dill, radish, and cucumber, tossing it all together.
Step 3 –On a larger platter, layer the butter lettuce.
Step 4 –Top the lettuce with the vegetable mixture.
Step 5 –Add the vinegar, honey, mustard, shallot, salt, and pepper in a small bowl, whisking it together. While whisking, slowly pour in the olive oil until fully combined.
Step 6 –Taste the dressing for seasoning.
Step 7 –Drizzle the vinaigrette over the salad.
Step 8 –Top the salad with the pecorino.
Step 9 –Serve.