Fennel-Apple Salad With Walnuts
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons lemon juice, plus more to taste
- ½teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- ¼cup extra-virgin olive oil
- 3large fennel bulbs, thinly sliced on a mandoline
- 2Granny Smith apples, halved and cored, thinly sliced on a mandoline
- 3celery stalks, thinly sliced on a mandoline
- ⅓cup fennel fronds or roughly chopped parsley leaves
- ½cup toasted walnuts
- 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
Nutritional analysis per serving (10 servings)
144 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- Step 2
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
- Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.
Private Notes
Comments
Made this a day in advance, using one granny smith and one tart red apple (heirloom variety, not sure which) - and then forgot to add the parmesan and walnuts before serving. It was wonderful without, and stands up on its own as a nice, fresh side. Second day, I added this to an arugula salad with goat cheese, beets, toasted walnuts, and a lemon vinaigrette, which added nice texture and body, in addition to the flavor.
Mmmm and I think blue cheese instead of parm would be delish!
I prepared this salad 2 days ahead. I sliced the fennel and appel and stirred them with lemon juice. Tossed the whole thing into a ziploc and left it in the refrigerator. Once in a while i would turn the bag just to ensure the lemon stays on all the ingredients. It came out perfectly. Assembled last minute. It was even great on day 3 and 4! No browning and taste very fresh. One other advice, use a mandoline that slices thinly - just before paper thin thickness. Great recipe!
Needs more dressing and walnuts. The ratios were all off.
This is an excellent salad to serve after a heavy appetizer before a holiday meal. Leftovers (without the cheese, which I forgot to add) keep for a couple of days in the fridge and still stay crisp and fresh. I had it for lunch 2 days later topped with flaked smoked salmon and it was absolutely delicious. I may keep this recipe for just this perfect lunch combo!
I had lots of salad leftover and on a whim popped it in my high speed blender on the Soup program with chicken stock and am pleased with the result. The Parmesan adds a nice rich note, so small bowls are recommended. Soup colour is a little greyish but I swirled a bit of cream and pesto in and it looks much better. Some toasted walnuts on top would be good but I am too lazy to try that today.