20 minutes
A refreshing salad featuring crisp fennel and apple with a tangy lemon dressing, toasted walnuts, and shaved Parmesan cheese.
tablespoons
teaspoons
Black Pepper, Freshly Ground
to taste
Fennel Bulbs, Thinly Sliced
each
Granny Smith Apples, Halved, Cored, Thinly Sliced
each
Celery Stalks, Thinly Sliced
each
Fennel Fronds, Roughly Chopped
cups
cups
Parmesan Cheese, Shaved
0 oz
1. Prepare the Dressing
Whisk together the lemon juice, fine sea salt, and freshly ground black pepper in a small bowl. Gradually drizzle in the extra-virgin olive oil while whisking to create an emulsion. The dressing should be smooth and slightly thickened.
2. Toss the Salad Ingredients
In a large bowl, gently toss the thinly sliced fennel bulbs, Granny Smith apples, and celery stalks together.
3. Add Herbs and Nuts
Fold in the fennel fronds or parsley and toasted walnuts into the salad.
4. Finish with Parmesan
Top the salad with shaved Parmesan cheese just before serving.
Opt for firm and crisp apples such as Honeycrisp or Granny Smith to maintain texture and provide contrast.
Trim stalks, thinly slice the bulb with a mandoline, and soak in ice water for crispness.
Incorporate Dijon mustard or honey, use high-quality olive oil, and a good white wine or apple cider vinegar.
Enhance their flavor by toasting in the oven at 350°F (175°C) for 5-7 minutes, shaking halfway through.
Drizzle lemon juice over the apples after slicing to prevent browning and add acidity.
Comments (0)