So when we went to make our next fall salad, we knew it had to have this fennel! This apple fennel salad is so refreshing, combining the anise scent of thinly sliced fennel with the crisp sweet tart fruit, a light lemony dressing, walnuts, and optional Parmesan cheese.
Thinly slice the fennel. Some people like to use a mandoline, but we find that it works just as well with a sharp knife. Since we like to nerd out on the best way to cut vegetables, here’s our video tutorial on how to cut fennel. If you prefer using a mandoline, here’s how to safely use a mandoline slicer. Dress the apples and fennel first (to prevent browning). A simple dressing of lemon and olive oil placed on the apples first helps keep the apples from browning! This was Alex’s genius idea and it works like a charm. Garnish with fennel fronds. The wispy ends of the fennel bulb, the fronds, are perfect for garnishing this salad and look just like dill (they’re part of the same plant family).
It’s also great for holidays like Thanksgiving and Christmas, or it would be a nice side dish in a Valentine’s Day dinner. 5 from 1 review For variations on this salad, try toasted almonds, toasted pecans, hazelnuts, or pistachios. Or, substitute Pecorino Romano or ricotta salata for the Parmesan cheese.
