4 to 6Raw Apple, Fennel, and Carrot Spiralized Salad
Recipe by Giada De Laurentiis
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.
Raw Apple, Fennel, and Carrot Spiralized Salad
Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
Inactive Time
Total Time
15 minutes
INGREDIENTS:
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.
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Photo Credit: Lauren Volo
