Apple Fennel Salad
This apple fennel salad is the crunchy, bright, slightly sweet salad you didn't know your dinner table was missing. Thin shavings of fennel and crisp apple get tossed with peppery arugula, toasted walnuts, and a lemony dressing that ties the whole thing together. It comes together in about fifteen minutes with zero cooking involved, making it the perfect fresh side to balance out a heavier main dish.
Equipment
- Mandoline slicer For paper-thin slices of fennel and apple
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Small mixing bowl or jar For the dressing
- Whisk
- Citrus juicer
- Small dry skillet For toasting walnuts
Ingredients
- 1 large fennel bulb thinly sliced; fronds reserved for garnish
- 2 medium Granny Smith apples cored and thinly sliced
- 3 cups baby arugula about 60g
- 2 stalks celery thinly sliced on a diagonal
- 1/2 cup walnuts about 60g; toasted and roughly chopped
- 1/3 cup Parmigiano Reggiano shaved
- 3 tablespoons fresh lemon juice about 1 1/2 lemons
- 1/4 cup extra virgin olive oil 60ml
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- salt and freshly cracked black pepper to taste
Instructions
- Trim the stalks and fronds off the fennel bulb, reserving a small handful of fronds for garnish. Cut the bulb in half lengthwise, remove the tough core, and slice paper-thin using a mandoline or sharp knife. Add to a large mixing bowl.
- Wash and dry the apples, then core and cut into quarters. Slice each quarter thinly, about the same thickness as the fennel, and add directly to the bowl with the fennel.
- Thinly slice the celery on a diagonal and add to the bowl. Rinse the baby arugula, spin or pat dry, and add to the bowl as well.
- Add walnuts to a small dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Remove from heat, cool, and roughly chop.
- In a small bowl or jar, whisk together lemon juice, honey, and Dijon mustard. Slowly drizzle in olive oil while whisking constantly until smooth and emulsified. Season with salt and pepper to taste.
- Pour about three quarters of the dressing over the fennel, apple, celery, and arugula. Toss gently until lightly coated, then taste and add more dressing if needed. Transfer to a serving platter.
- Scatter toasted walnuts and shaved Parmigiano Reggiano over the top. Garnish with reserved fennel fronds and serve immediately for the best crunch.
Notes
- Slice the fennel and apples as thin as possible for the best texture.
- Toss the apples in a little lemon juice right away to prevent browning.
- Toast the walnuts just before serving so they stay crunchy.
- Use a tart apple variety like Granny Smith to balance the sweetness of the dressing.
- Dress the salad right before serving, not too far in advance.
- Swap arugula for baby spinach or spring mix, or use pears instead of apples.
- Try goat cheese or feta in place of Parmigiano Reggiano.
- Add dried cranberries or pomegranate seeds for extra sweetness.
- Swap walnuts for toasted pecans or pistachios, or omit nuts entirely and use pepitas or sunflower seeds.
- Store leftovers in an airtight container in the fridge for up to 1 day; keep dressing, walnuts, and cheese separate if prepping ahead.
- This salad does not freeze well due to the fresh apple and fennel.
Nutrition
Serving: 1ServingCalories: 270kcalCarbohydrates: 19gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 180mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 10IUVitamin C: 20mgCalcium: 12mgIron: 6mg
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