Apple-fennel rémoulade from Modern Bistro: Home Cooking Inspired by French Classics (page 61) by America's Test Kitchen

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Notes about this recipe

  • Lepa on January 19, 2023

    I LOVED this salad. It has a lovely flavor and crunch. We ate it with roasted salmon, which was a good combo.

  • KevinSeattle on October 07, 2022

    This was simple and delicious -flavor profile made me question: is it a Waldorf with fennel, or a rémoulade without the celery root? Anyway, made my own mayonnaise, but modified with some chili pepper paste. Used the juice of a whole lemon to bump-up the acid both for keeping the fennel and apple from browning, but also to keep the mayo loose and more like a dressing that a sandwich spread. Next time: consider the zest. It was really bright. Because I was out of celery (I thought I had some, oops!!) I put in some green onions so the whole dish wasn’t white. Turned out to be an OK substitution. Again, because of the Waldorf-like quality, I wanted nuts. Maybe next time?

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