Fennel And Apple Salad Recipe

Prepare fennel

Trim the fennel bulbs: cut off the stalks and fronds (reserve a few fronds for garnish), then slice a thin piece off the base if it's tough. Cut each bulb in half lengthwise, remove any tough core sections if present, then very thinly slice the fennel halves crosswise using a sharp knife or mandoline. Transfer sliced fennel to a large mixing bowl.

Prepare apples

Core the apples and slice them very thinly (about 1/8 inch). You may leave the skin on for texture and color. If you prefer to prevent browning, toss the apple slices immediately with about 1 teaspoon lemon juice (from the dressing amount) while assembling so dressing accounts for it.

Prepare onion

Cut the half red onion into very thin half-moons. If raw onion is too sharp, rinse the slices under cold water and drain well, or soak for 5 minutes in cold water then pat dry to mellow the bite.

Combine salad components

Add the apple slices, red onion, chopped parsley leaves (reserve a few whole leaves for garnish if desired), and toasted walnuts to the bowl with sliced fennel. Toss gently to combine.

Add cheese and finish

Just before serving, add the shaved Parmesan or Pecorino and toss lightly so the cheese distributes but doesn't clump.

Garnish

Scatter reserved fennel fronds and parsley leaves over the top and add a few whole walnut halves for presentation.

Make the dressing: in a small bowl or jar combine the lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk together until the mustard and honey are fully incorporated.

Slowly stream in the extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) to emulsify the dressing into a smooth vinaigrette. Taste and adjust seasoning — add up to 1/4 tsp more salt or a pinch more honey if needed.

Dress the salad: Pour about 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat. Taste and add additional dressing sparingly, up to the remaining amount, until the salad is lightly dressed but not soggy.