Fennel Apple Salad
sandravalvassori.com
This Apple Fennel Salad is tart and crisp, sophisticated yet simple and perfect for serving with heavier winter meals. It’s also make-ahead friendly and travels well.
Servings: 4 to 6
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon sherry vinegar (can use apple cider vinegar, champagne vinegar, or white wine vinegar)
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 large fennel bulbs
- 3 celery ribs, sliced thinly on the diagonal
- 2 Granny smith apples (or Honeycrisp) — halved, cored and sliced
- 2-3 tablespoons chopped herbs such as parsley, chives, tarragon or dill
- 1/3 cup toasted walnuts, roughly chopped
- 3 ounces Manchego cheese, shaved with a vegetable peeler (can use parmesan)
Instructions
- In a large bowl, combine the lemon juice, vinegar, honey, olive oil and a pinch each of salt and pepper. Whisk until emulsified and set aside.
- Remove the tops of the fennel, reserving some of the fronds for garnish, if desired. Cut the fennel bulbs in half lengthwise. Using a mandoline, or a sharp knife, slice the fennel into thin, but not paper thin, slices.
- Transfer fennel slices to the bowl with the dressing. Add the celery, apple and chopped herbs. Toss until everything is evenly coated. Taste and season the salad with a little more salt and pepper, if needed.
- Transfer salad to a serving platter and top with the toasted walnuts and manchego cheese. Garnish with fennel fronds, if using, and serve.
Notes
VARIATIONS:
Apples —> Can also use pears.
Dairy-free —> Omit the cheese or use a dairy-free cheese, such as Violife.
Can't find Manchego —> Use parmesan or pecorino. Blue cheese would also be delicious!
Add leafy green —> If you need to bulk up the salad, or you're really missing the greens, feel free to add 3-4 cups of your favorite greens. Arugula, a spring mix, or Boston lettuce, would all work.
Something sweet —> Chopped dates, dried cranberries, or dried cherries add little explosions of sweetness.
Walnuts —> Sometimes, instead of toasting the walnuts in a dry skillet, I toast them in a little olive oil with a smidge of honey. It takes no time at all and the sweet-salty walnuts will be extra delicious. If you go this route, don't add the honey to the dressing—we don't want the salad to be too sweet.