Apple Arugula Salad with Fennel Seeds & Walnuts is excerpted from "Home Cooking Comfort: More Neighborly Advice & Recipes From the Farm Kitchen of a Midwestern Food Journalist." © 2022 Jennifer Rude Klett.
Apple Arugula Salad with Fennel Seeds & Walnuts (makes 2 servings)
When the apples are fresh come August and throughout fall, this apple salad is on the menu often alongside pork at Klett Field Farm. This salad is also fantastic with the Creamy One-Pot Garlic Pasta and the Bacon, Garlic & Spinach Spaghetti with Parmesan in Chapter 8 on garlic. Make this with either arugula or spinach, whatever you are craving or need to use up in the kitchen. We grow a second crop of both arugula and spinach in fall at the farm so the timing works with fresh apples. It’s great either way and so seasonal, tasty, and healthful.
3 cups arugula or spinach leaves
1 apple, chopped into bite-sized pieces
1 celery stalk, chopped
2 tablespoons extra-virgin olive oil or walnut oil
½ teaspoon honey
juice and zest of one wedge lemon
2 tablespoons walnut halves
fennel seed to taste, about ¼ to ½ teaspoon
Parmesan cheese, grated, to taste
In two serving bowls, split the arugula or spinach leaves, followed by apple, celery. In small jar, combine oil, honey, lemon and shake well to mix. Pour over salad in bowls. Top with walnuts, fennel seed, Parmesan cheese. Serve immediately.