Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Fennel & Apple Salad with Candied Almonds, Aged White Cheddar SHARE VIA: Facebook Twitter PinterestServe with some warm crusty bread —grilled cornbread is my choice in the restaurant.For 4 servings, you will need:1 large head romaine lettuce; washed, dried and torn 1 small fennel bulb, 2 apples of your taste; shave fennel and apple with mandolin or slice thin 1/2 cup – 1 cup shaved or crumbled aged white cheddar 1 cup candied almonds 1 cup honey-creme fraiche dressing Candied Almonds1 cup almonds (use whole almonds) 3 tbsp butter 1tbsp ground coriander seed 1/2 cup brown sugar 1 tsp fresh grated nutmeg 1/2 tsp salt Toast the almonds on a baking pan for about 8 min. In a saucepan, melt butter until foamy, add the brown sugar, turn heat down to medium and add a tsp. of cold water. Stir constantly for 3 minutes until sugar is completely dissolved; turn heat off and add coriander, nutmeg and salt. Put warm almonds and hot sugar mix in a bowl; toss together quickly and lay back on baking pan to cool and set.Creme Fraiche Dressing (allow 24hrs for creme to set!)1 cup whipping cream 1/3 cup buttermilkPut together in a bowl, cover tightly with saran wrap and let sit for 24hrs in a warm place in the kitchen. Creme fraiche can be purchased at most grocery stores now; home made is always the best if time allows. After the creme has set Add:4 tbsp honey fresh squeezed juice of 1 lemonWhisk together gently.Assembly In a large bowl, toss the romaine, apple and fennel together with 1/2 the creme dressing (add more to taste). Add most of the candy almonds and aged cheddar (reserve a few for garnishing). Chilled plates are best! Use your hands to pile the salad high on each plate, garnish with your reserved nuts and cheese. Serve with warm bread!Store your leftover creme fraiche dressing in the fridge and eat with fresh fruit later. This salad is so delicious and versatile. Any roasted nut or sharp cheese would do well; it’s the creme dressing with crisp romaine that make it such a divine palette to start from. The above recipe is how it is prepared on the Rebar menu.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Comments are closed.