Happy New Year! While the holidays are weeks behind us, I’m
sure we are all still feeling the effects from all those delicious treats. With our wedding less than 6 months away
(yay!) on top of all the sweets I tried
over the holidays, I’m definitely feeling the need to get back to my usual “clean”
fare and this recipe definitely meets my hankering for a hearty , but health
dish.
This delicious winter salad marries complex flavors with
very light ingredients for a healthy and tasty meal. It’s low in fat and the apples boast not only sweetness,
but fiber and vitamin C. The dressing that accompanies this salad packs
manganese from the fennel and turmeric. Fennel also brings more fiber to the
dish and is known to aid digestion, while turmeric is an anti-inflammatory. Since
these elements are just in the dressing, their benefits are muted, but the
flavors they bring to the salad are quite robust!
Once you’ve tried this salad it is one that you’ll crave
over and over again. The crispness of the apples over the sweet Little Gem
lettuce are awakened by the chives and made savory with the dressing and
cheese.
Apple Chicken Salad with Turmeric Fennel Dressing
Serves 4
2 heads Little Gem lettuce
2 stalks celery, thinly sliced
1 cup shredded or chopped chicken breast
1 Braeburn apple
4 tbsp chives, chopped
Manchego cheese, if desired
Dressing
1 tbsp fennel seeds
½ tsp turmeric
1 small shallot, finely chopped
3 tbsp rice wine vinegar
4 tbsp walnut oil
Salt and pepper to taste
In a small skillet roast the fennel seeds and turmeric over
low heat until fragrant, 3-4 minutes. Remove
from heat and transfer to a pestle, grind the seeds and turmeric together using
a mortar until a rough mixture is formed.
If you do not have a mortar and pestle, you can use a spice grinder or a
plastic bag and rolling pin.
In a small
bowl combine the fennel, turmeric, shallot and vinegar. Let sit for 5 minutes. The sweetness of the rice wine vinegar
balances the potency of the ginger, citrus and licorice notes in the turmeric
and fennel.
Thoroughly clean and dry the lettuce, but keep the leaves
whole. Arrange lettuce on four separate plates. Top with shredded chicken and
sliced celery.
Now onto the apple! Any type will do, but Braeburns are my
favorite given they have a hint of tang, but are overall pretty sweet. Slice
the apple in half and remove seeds. Roughly chop half of the apple and thinly
slice the other half. Arrange apple slices on the plate and then top with the
chopped apples. Sprinkle chives over the greens and, if desired, include small
squares of Manchego. I like to use at a
12-month aged Manchego as it crumbles nicely and has sweeter profile than 3- or
6-month aged Manchego, which has a bit more of a grassy or nutty flavor,
respectively.
Once the salads are platted, finish the dressing by quickly
whisking in the walnut oil and adding salt and pepper to taste. If you do not
have walnut oil handy, olive oil will work, too!
This salad is filling and will guests, despite being quick to assemble! Savor
sinlessly and all the best in 2015 :)
