4 to 6
Raw Apple, Fennel, and Carrot Spiralized Salad
Spiralizing makes simple, fall salads like this one so much more fun to eat, but if you don’t have a spiralizer, you can use a mandolin or even your chef’s knife to create paper-thin slices.
Photo Credit: Lauren Volo
Prep Time
Total Time
Cooking Level
Serving size:
4 to 6
For the Dressing:
1 cup Greek yogurt
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
¼ cup plus 1 tablespoon Gorgonzola cheese,
divided
For the Salad:
4 large carrots, peeled and trimmed
5 bulbs fennel, trimmed
2 Granny Smith apples
¼ teaspoon kosher salt
1 tablespoon finely chopped fennel fronds
Instructions:
To make the dressing: In a small bowl whisk together the yogurt, olive oil, vinegar, lemon juice, Dijon mustard, honey, and salt. Using the bottom of a whisk, mash up 1 tablespoon of the Gorgonzola into the dressing and whisk until fully incorporated. Switch to a rubber spatula and fold in additional 2 tablespoons of the Gorgonzola.
To make the salad: Using a spiralizing machine, spiralize the carrots, fennel, and apples, place in a large bowl, and season with the salt and fennel fronds. You should accumulate about 8 cups of spiralized fruits and vegetables.
Dress the salad immediately to prevent oxidation and toss gently with the last 2 tablespoons of Gorgonzola.
Article by The Giadzy Kitchen
