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!
Flavorless
Used 2 small celery hearts instead of 3 stalks. Sub toasted pecans for walnuts, Stilton for Parmesan (very good choice), and Pink Ladies for Grannies for color contrast. Used parsley for fennel fronds. Would increase nuts and parsley. Used more oil since the lemon was too pronounced, Consider using sherry or cider vinegar for lemon and add a bit of mustard.
Excellent with this fennel salad: https://body-change.today/recipes/1019023-fennel-apple-salad-with-walnuts?smid=ck-recipe-iOS-share Lightens the chop, which has heavenly flavor.