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Fennel Apple Salad with Toasted Walnuts and Parmesan Recipe

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4.2 from 41 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing and crisp fennel apple salad combining the delicate anise flavor of fennel with the sweet and tart bite of red apple, complemented by peppery arugula, toasted walnuts, and a zesty lemon-olive oil dressing, finished with tangy pecorino or parmesan shavings.

Ingredients

Salad

  • 2 bulbs fennel
  • 1 red apple
  • 4 cups arugula
  • 1/4 cup walnuts
  • 2 ounces pecorino or parmesan cheese

Dressing

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Make the dressing: In a small bowl or jar, combine olive oil, lemon juice, a generous pinch of salt, and a pinch of pepper. Whisk thoroughly to blend the ingredients. Taste and adjust the seasoning as needed, then set aside.
  2. Toast the walnuts: Heat a small pan over medium-high heat. Add the chopped walnuts to the dry pan and cook, stirring frequently, until they are lightly browned and toasted. Remove from heat and set aside.
  3. Prepare the fennel: Using a sharp knife, cut the root ends off the fennel bulbs and remove the fronds, reserving the fronds for the salad. Slice the fennel bulbs as thinly as possible using a mandoline or knife. Roughly chop the reserved fennel fronds.
  4. Slice the apple: Cut the apple into quarters by slicing 1/4 to 1/2 inch away from the core, turning the apple 90 degrees after each cut, until four pieces remain and only the core is left. Discard the core. Using a mandoline or knife, thinly slice each apple quarter.
  5. Toss the salad: In a large bowl, combine the arugula, thinly sliced fennel, apple slices, and chopped fennel fronds. Drizzle with the prepared dressing and toss gently until everything is evenly coated. Taste, then add additional salt and pepper if desired.
  6. Dress and finish: Top the salad with the toasted walnuts. Using a vegetable peeler, shave the pecorino or parmesan cheese over the salad to finish. Serve immediately.

Notes

  • For best texture, slice fennel and apple as thinly as possible.
  • To avoid apple browning, you can toss slices in a bit of lemon juice before adding to the salad.
  • Use fresh walnuts for optimal flavor when toasting.
  • The salad is best served immediately but can be chilled for 30 minutes to meld flavors.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://kitchenloving.com/fennel-apple-salad-with-toasted-walnuts-and-parmesan-recipe/