A fall twist on Caesar salad with shaved fennel, beets, apples, and radishes in a creamy dressing, topped with toasted panko.
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| prepPeel, trim, and thinly slice golden beet | ||
| prepCore and thinly slice apple | ||
| prepTrim and thinly slice radishes | ||
| prepTrim fennel bulbs and thinly slice | ||
| 1 tbsp extra-virgin olive oil | Toast panko in oil, 4–5 min until golden | Toss in panko, top with Parmesan, serve |
| ½ c panko bread crumbs | ||
| Salt to taste | ||
| ⅓ c good quality mayonnaise | Whisk mayonnaise, vinegar, honey, salt & pepper | |
| 30 ml red wine or apple cider vinegar | ||
| 2 tsp honey | ||
| Salt and pepper to taste | ||
| 2–3 medium fennel bulbs, trimmed and thinly sliced | Toss fennel, beet, radishes, apple & Parmesan with dressing | |
| 1 small golden beet, peeled, trimmed, and very thinly sliced | ||
| 1 small apple, cored and very thinly sliced | ||
| 1 bunch radishes, trimmed and very thinly sliced | ||
| ¾ c finely grated Parmesan cheese, plus more for topping | ||
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