Chef’s Salad with Fennel, Apple, Blue Cheese and Roast Beef

It’s cold and rainy tonight. A good night for a hot bowl of soup. But I didn’t really feel like cooking, plus I had a lot of lettuce in our CSA box. So I decided to make a fresh and nourishing winter salad. Good fats and raw vegetables and fruits!

Chef’s Salad with Fennel, Apple, Blue Cheese, and Roast Beef

Ingredients

Red leaf or butter lettuce
Eggs (2)
Turkey (8 oz) — can also use chicken breast
Roast beef (8 oz)
Fennel bulb (1)
Apple (1)
Avocado (1)
Raw milk blue cheese (2 oz)
Olive oil — where to buy olive oil
Apple cider vinegar
Dijon mustard
Sea salt — where to buy sea salt
Fresh ground black pepper

Directions

Boil the eggs for 17 minutes, then run under cold water.

Wash, tear, and dry the lettuce, and arrange on two plates.

Chop the turkey and roast beef and spread on top of the lettuce. Thinly slice the apple and fennel and arrange on the salad. Reserve the fennel tops (the feathery dill-like greens). Chop the avocado, and arrange on the salad. Slice the hardboiled eggs and arrange on salad. Crumble the blue cheese on top.

In a bowl, whisk together 3 parts olive oil and 1 part apple cider vinegar. Add Dijon mustard a small dollop at a time to taste.

Drizzle dressing on salad. Tear the feather dill-like fennel tops with your fingers and sprinkle on top. Season with sea salt and a little freshly ground black pepper.

Serve with a glass of crisp white wine or bubbly, like a New Zealand Marlborough sauvignon blanc or Prosecco. (Unless you are watching your weight, in which case make it kombucha, or beet kvass. Or chilled lemon-infused vodka.)

(Serves 2)

Disclosure: cmp.ly/4 and cmp.ly/5

Tagged as: apple, blue cheese, chef's salad, fennel, raw milk cheese, Recipes, roast beef, salad