Radicchio, fennel, + apple fall salad with tahini dressing

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I’m particularly excited for this salad to make an appearance on our Thanksgiving table. I am all about a colorful plant-based side dish during the holidays. Too often I’ve attended Thanksgiving dinners where extra mashed potatoes make up more than half of my plate (not that I’m complaining–I will take any occasion where it’s socially acceptable to overeat buttery spuds.) This vibrant salad is full of seasonal root produce and a perfect balance of cold weather flavors. Bitter radicchio paired with shaved fennel root and a mountain rose apple make for an unexpected salad combination. Toasted nuts and seeds add a satisfying crunch and a tahini shallot dressing brings everything together in creamy harmony. Let’s give thanks.

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radicchio fennel apple fall salad
fennel fronds

This recipe makes use of the delicate fennel fronds for a pop of green and extra anise flavor throughout the salad. We’re also using homemade tahini which would probably be my favorite child if I had to choose and is easy as ever to whip up, day of. You can improvise as needed here with whatever nuts or seeds you have handy and just about any variety of apple will do. I’m partial to the mountain rose because of that beautiful red interior. A great color contrast that will surely surprise your guests!

Fill out your Thanksgiving table with a memorable dish that everyone can enjoy! Let us know if you give this a try! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Radicchio, fennel, + apple fall salad with tahini dressing   by

This vibrant salad is full of seasonal root produce - radicchio, fennel, and apple for a perfect balance of cold weather flavors. I’m particularly excited for this salad to make an appearance on our Thanksgiving table!

makes: 4 servings | prep time: 10 min | cook time: 10 min | total time: 20 min

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radicchio fennel apple fall salad

Ingredients

  • 1 head radicchio (we used the longer treviso variety)
  • 1 bulb fennel (with fronds included)
  • 1 medium tart apple
  • 1/3 cup nuts + seeds (we used almonds and sunflower seeds)
  • 1/4 tsp flake salt
  • pepper to taste

Dressing

  • 1/2 medium shallot
  • 2 tbsp tahini
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • splash lemon juice (optional)

To-Do's

  1. Slice bottom off radicchio and wash and dry leaves. Chop radicchio into thin strips. Add to large bowl. Use a mandoline to slice the fennel bulb (or chop into fine strips) and add to bowl. Pick off about 1 cup worth of fennel fronds, leaving the fennel stalk for later use or scrap stock. Wash and thoroughly dry fronds. Use a mandoline to slice the apple (or chop into fine strips) and add to bowl. 
  2. In a cast-iron or regular skillet, toast nuts and seeds on medium heat for about 4 – 5 minutes, or until just golden brown and fragrant. Add to bowl. Add salt, pepper, and fennel fronds and gently toss salad until just mixed.
  3. For the dressing – in the same skillet add a splash of olive oil and heat. Once hot, add in shallots and sautee for 3 – 4 minutes or until translucent. 
  4. In a small bowl add shallots, tahini, red wine vinegar, olive oil, and lemon juice and use a fork to mix vigorously. Once combined, add dressing to salad and toss once more until coated.
  5. Enjoy! This salad keeps well for about 2 – 3 days in the fridge.

Notes

If preparing ahead of time, wait to dress the salad until ready to eat.

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