Apple Fennel Salad with Parmesan and Walnuts

Apple Fennel Salad with Parmesan and Walnuts

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: apple fennel salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 250kcal

This apple fennel salad is full of fall flavors! A simple lemon dressing lets the bright flavors shine through. Only 7 ingredients!

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Equipment

Ingredients

3 fennel bulbs
2 Granny Smith apples
¼ cup olive oil
3 tablespoon lemon juice
zest of two lemons
2 ounces parmesan cheese shaved from a block with a vegetable peeler
½ teaspoon sea salt
½ cup walnuts
fennel fronds for topping

Instructions

In a small skillet, toast the walnuts over medium low heat until they are warm and fragrant, then set aside to cool.
Shave the parmesan cheese with a vegetable peeler.
Use a microplane grater to zest the lemons, then juice them.
Whisk together the lemon zest, lemon juice, olive oil and salt until emulsified.
Slice off the fennel fronds, then slice the fennel in half vertically across the widest part of the bulb. Cut out the core at the bottom of the fennel bulb. Slice the fennel bulb thinly on a mandoline. If you don't have one, slice thinly with a good chef's knife.
Slice the apples into large chunks, avoiding the core. Then slice thinly on a mandoline (or with a good knife.)
Toss the apples, fennel and most of the walnuts in the lemon dressing and transfer to a serving plate. Top with remaining walnuts, shaved parmesan and fennel fronds and serve immediately.

Notes

Make the dressing first, and slice the apples last. This is important. You want to get those apples into that lemon dressing right away so they don't turn brown.
If using a mandoline, be very careful of your fingers. Be sure to use the guard provided.
Save the long green fennel stalks and use them to make stock. They are especially good in seafood stock.

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Nutrition