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15-Minute Apple, Ham, and Pecan Salad
Sweet Braeburn apples, salty ham, and crunchy pecans anchor this crisp, refreshing salad. A tangy cider vinegar and poppy seed dressing ties everything together, balancing the bitter notes of fresh chicory and the subtle anise flavor of sliced fennel. It's a fantastic mix of textures that works just as well for a light lunch as it does alongside a weekend brunch spread. You'll love how easily the rich meat and sweet honey complement each other.
Ingredients
- 450g (1lb) fennel, halved
- 2 large Braeburn or Cox’s Orange Pippin apples, about 450g (1lb), quartered, cored and sliced
- 75g (3oz) shelled pecan nuts
- 300g (11oz) cooked ham, cut into wide strips
- 1 head chicory, divided into leaves
- 1 tsp clear honey
- 2 tsp German or Dijon mustard
- 3 tbsp cider vinegar
- 9 tbsp vegetable oil
- 2 tsp poppy seeds
- salt and ground black pepper
Instructions
- 1Cut the core out of the fennel and slice the bulb thinly lengthwise. Combine the sliced fennel, sliced apples, pecans, ham strips, and chicory leaves in a large serving bowl.
- 2Whisk the honey, mustard, cider vinegar, vegetable oil, poppy seeds, salt, and black pepper together in a small bowl. Emulsifying the dressing first ensures the oil and vinegar don't separate when poured.
- 3Pour the dressing over the salad and toss well to coat. Taste and adjust the salt and pepper as needed, then top with fresh parsley sprigs before bringing to the table.
Notes
- Make ahead: You can whisk the dressing together up to 3 days in advance and store it in the fridge.
- Prep: Toss the sliced apples in a little lemon juice if you're assembling the salad ahead of time so they don't brown.
- Swap: If you can't find chicory, endive or radicchio makes a great substitute for that bitter crunch.