Fennel and Apple Salad with Caramelized Dates and Silan Lime Vinaigrette
Crisp fennel, granny smith apple, celery and jalapeño tossed in a bright silan and lime vinaigrette and finished with warm caramelized dates. A stunning monochromatic green salad that is equal parts fresh and indulgent, perfect for the Sukkot table and every fall gathering that follows.
Ingredients
Silan Lime Vinaigrette
- 2 limes juiced
- 1 tsp white wine vinegar
- ½ cup extra virgin olive oil
- 1 tbsp silan
- 2 tsp honey
- 1 garlic clove grated
- ½ tsp kosher salt
Salad
- 1 tbsp extra virgin olive oil
- 4 medjool dates halved, pitted and cut into ¼-in pieces
- 1 fennel bulb halved and thinly shaved
- 1 granny smith apple thinly sliced
- 3 Persian cucumbers halved and thinly sliced
- 1 small jalapeno thinly sliced (optional)
- 4 green onions thinly sliced
- ½ cup dill chopped
- 4-5 sprigs of fresh mint chiffonade
- flaky salt
Instructions
- In a jar, add the lime juice, white wine vinegar, olive oil, silan, honey, garlic and salt. Close the lid and shade well until emulsified.
- In a small skillet over medium heat, heat the olive oil. Add the dates and turn occasionally until darkened and caramelized in spots, about 2 minutes. Set aside.
- In a mixing bowl add in fennel, apple, cucumbers, jalapeno, green onion, dill and mint. Pour over the dressing and toss to combine. Taste and add more salt. Top with caramelized dates and gently toss again. Sprinkle with flaky salt and serve immediately.
Notes
If making this salad ahead, wait to dress the salad until right before serving.