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15-Minute Apple, Ham, and Pecan Salad
Halved fennel shaves thin alongside sliced Braeburn apple, chicory leaves, 300g of ham cut into wide strips, and 75g of shelled pecans. The dressing comes together from three tablespoons of cider vinegar, nine tablespoons of oil, a teaspoon of honey, Dijon mustard, and two teaspoons of poppy seeds — shaken or whisked until emulsified. Fennel's mild anise note sits against the bitterness of chicory, with the honey-mustard dressing keeping both in balance. Six generous servings in 15 minutes.
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.