Fennel-Apple Salad With Walnuts

Name: Fennel-Apple Salad With Walnuts
Total time: 10 min
Yield: 10 servings
Ingredients: 3 tablespoons lemon juice, plus more to taste; 1/2 teaspoon fine sea salt, plus more to taste; Freshly ground black pepper; 1/4 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; 1/3 cup fennel fronds or roughly chopped parsley leaves; 1/2 cup toasted walnuts; 2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

By Melissa Clark

Total Time: 10 minutes
Rating: 5(2,764)
Comments: Read comments

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Featured in: The 400-Degree Thanksgiving

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Ingredients

Yield:10 servings

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)

Ingredient Substitution Guide

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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.

Tip

Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

Ratings

5 out of 5

2,764 user ratings

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Comments

Kelli7 years ago

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.

JaneB7 years ago

Also good with hazelnuts or pecans. In fact, I tossed in some sugared pecans with the toasted ones and it added a nice dimension.

Trixeez7 years ago

Mmmm and I think blue cheese instead of parm would be delish!

Marla2 weeks ago

Summer would not be "summer" without this! Roasted (well toasted) walnuts are a must, along with fennel fronds a-plenty.

Rachael2 months ago

This recipe is great. You can be pretty flexible with the ingredient amounts - a little more apple, a little more nuts, etc - and it always turns out great. I've used pecans as a substitute when serving those with a walnut allergy and can't tell a difference. Also, I started adding some chopped dried cherries and it REALLY makes this dish sing even more. Makes great leftovers as well.

Judy3 months ago

This is a yummy salad. Cool. Crunchy. Flavorful. I added some ginger. Did have walnuts so used Pepitas. Mozzarella seemed to top better with what I was serving this with. Add this as a topping to grilled chicken would be excellent too.

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