Fennel and Apple Chopped Salad

Name: Fennel and Apple Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups); , table salt; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, white wine vinegar; 1 medium, fennel bulb, halved lengthwise, cored, and cut into 1/4-inch dice (about 1 1/2 cups); 2 , Braeburn, Jonagold, or Red Delicious apples, cored and cut into 1/4-inch dice (about 2 cups); 1/2 small, red onion, minced (about 1/4 cup); 1/4 cup, fresh tarragon leaves, coarsely chopped; 1 , romaine heart, cut into 1/2-inch pieces (about 3 cups); 1/2 cup, coarsely chopped walnuts, toasted; , ground black pepper; 4 ounces, crumbled goat cheese

Side Dishes
Fruit
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2009

We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

SERVES 4 as a light entrée and 6 as a side dish

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