Apple & Fennel Salad
Serves: 10
Ingredients
Dressing- 3 Tbsp fresh lemon juice
- ½ tsp salt
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- 2 Pink Lady apples
- 3 large fennel bulbs (with fronds)
- 3 celery stalks, thinly sliced
- ½ cup toasted walnuts, roughly chopped
- ~2 oz. Parmesan cheese
Directions
- In a small bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in oil while whisking to emulsify. Taste and add more lemon juice or salt as needed.
- Remove the core of the Pink Lady apples and cut in half. Use a mandoline to slice thinly.
- Cut fronds/stems off fennel bulbs. Set aside. Remove the rough outer layers of the fennel and cut off the root. Cut bulbs in half and thinly slice on a mandoline.
- Roughly chop about ⅓ cup of the remaining fennel fronds (you can substitute other herbs, like parsley or fresh dill, if you prefer).
- In a large bowl, combine apples, fennel, celery, fronds or herbs, and toasted walnuts. Add dressing and toss to thoroughly coat. Shave Parmesan cheese over top just before serving.
Notes
- Dressing can be made up to one day ahead. Salad is best when enjoyed the same day, but can be stored in the fridge for 1-2 days before getting soggy.
- If you're prepping ahead of time, toss salad ingredients together up to 1 hour before serving. Leave out apples, Parmesan, and dressing, then add these right before serving.