Fennel-Apple Salad With Walnuts
Published November 7, 2017
Melina Hammer for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons lemon juice, plus more to taste
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
¼ cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
⅓ cup fennel fronds or roughly chopped parsley leaves
½ cup toasted walnuts
2 ½ ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
Nutritional analysis per serving (10 servings)
14 grams carbs; 144 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 177 milligrams sodium; 3 grams protein; 7 grams sugar
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!
Made this! Was a bit skeptical at first, but then added some chopped dates, and the smallest amount of Dijon and honey to the dressing. Absolutely delicious! 10/10 will make again!
I serve this again and again. I have forgotten the celery- still OK, had to use lime instead of lemon juice- still OK. Forgot the parmesean and nuts- still OK.
Yummy and refreshing. Loved getting out the mandolin. The only change was using blue cheese. Served with salmon cakes.
I tried the recipe as written and I'm kicking myself for not opting for blue cheese!