Dressing
1 egg
3 Tb. apple cider vinegar
½ tsp. finely chopped shallot
¼ tsp. salt
Freshly ground black pepper
2/3 cup light olive oil
1/3 cup vegetable oil
2 ½ tsp. poppy seeds

This salad is composed of two ingredients - fennel and apples - that in Italy would be served in the simplest manner. By tossing them with a creamy poppy seed dressing we make a simple dish elegant. Use any extra dressing to create your own salads, using celery, cabbage, jicama or any other crunchy vegetable.

To make the dressing, lightly beat the egg in a medium bowl. Add the vinegar, shallot, salt and pepper and mix well. Combine the oils and beat into the mixture with a wire whisk, adding the oil in a slow, steady stream of droplets. Or using a food processor with the motor running, add the oils in the same way. The dressing should look creamy. Stir in the poppy seeds. (The dressing can be stored, covered and refrigerated, for up to one week.) Whisk again before using.

Cut the apples in half, core and slice thinly. Discard any outer leaves of the fennel bulb. Slice length wise and cut out and discard the core. Slice the fennel crosswise into thin slices. In a medium bowl, toss the fennel, apples and just enough dressing to evenly coat each piece. Arrange in a serving bowl and serve at once.

Makes 10 servings.