Tweak A Week #4 - Cabbage Fennel & Apple Salad


  • 2 Tbs. fresh lemon juice

  • 1 Tbs. grated lemon zest

  • 1/2 tsp. Dijon mustard

  • Sea salt and freshly ground black pepper

  • 1/4 cup extra-virgin olive oil

  • 1/2 medium head green cabbage, cored, halved lengthwise, and thinly sliced (about 6 cups)

  • 1 green apple, quartered, cored, and thinly sliced

  • 1 medium fennel bulb, halved, cored, and thinly sliced (about 2 cups)

  • 3 oz. trimmed watercress, cut into bite-size pieces (5 loosely packed cups)

  • 1/3 cup chopped toasted pecans

To Assemble:

  • In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in olive oil.

  • Place cabbage, apple, fennel, and watercress in a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the pecans on top, and serve.

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