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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.