Fennel, Apricot, and Tomato Salad

Recipe courtesy of Daniel Boulud
TOTAL TIME: 26 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 1 min
YIELD: 4 to 6 servings


  • 1 teaspoon saffron threads
  • 14 cup extra-virgin olive oil
  • Finely grated zest and freshly squeezed juice of 1 lime
  • 1 12 teaspoons white wine vinegar
  • 6 fresh mint leaves, julienned
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 2 small fennel bulbs, trimmed and thinly sliced lengthwise (preferably on a mandolin)
  • 2 dried apricots or 2 pitted fresh apricots, thinly sliced lengthwise
  • 1 cup cherry tomatoes, halved
  • the saffron threads, and set the liquid aside.
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    In a small pot on the stove, or in a small bowl in the microwave, warm 2 tablespoons water until hot. Remove water from the heat, add the saffron, and let infuse until the water turns bright yellow, about 10 minutes. Strain through a fine-mesh sieve, discard
    Whisk together the olive oil, lime zest and juice, vinegar, mint leaves, and saffron water. Season the vinaigrette with salt and pepper, to taste.

    In a salad bowl, toss the fennel, apricots, and tomatoes together with the vinaigrette and season with salt and pepper, to taste.

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