Photograph by Anna Williams



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.

  • Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.

  • Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.

  • In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

Reviews (1)

13 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
This variation on a classic Waldorf salad is fabulous! The fennel and yogurt dressing were the perfect touch. The usual mayo dressing is always too heavy. And the escarole was sheer genius! Made this 2 days in a row.