Let This Shaved Fennel and Apple Salad Recipe Grace Your Next Meal
Ever get tired of the same old boring salads?
You know, those sad piles of lettuce that leave you wanting more.
We sure do.
Well, prepare for a flavor sensation because this shaved fennel and apple salad is a complete game changer.
It’s crisp, it’s refreshing, and it’s way more exciting than your average bowl of greens.
Trust us, it is good.
What You’ll Need to Make This Apple Fennel Salad
Let’s talk about what goes into this masterpiece.
The right stuff can make or break a salad.
First, we have fennel. It is the star of the show, bringing a subtle licorice vibe that’s not overpowering.
Then, we’ve got apples—sweet, tart, and crunchy.
They are perfect next to the fennel. A simple dressing made from lemon juice and olive oil brings some zing. It ties it all together.
A sprinkle of salt and pepper adds that final touch, making all the flavors sing.
If you are into this salad, you might want to try our take on the classic steakhouse blue cheese dressing recipe.
Step-by-Step Guide to Crafting the Perfect Fennel and Apple Salad
Alright, let’s get down to brass tacks.
I will show you how to put this salad together.
First things first, you gotta prep that fennel.
After you trim off the stalks and fronds, keep them. Don’t throw those fronds out. We’re gonna use them for garnish later.
Now, take off the core, then slice the bulb super thin.
A mandoline is your best bet for this, but if you dont have one, use a sharp knife and be careful.
Next up, the apples.
Slice them thin, just like the fennel.
Now for the dressing: whisk together some olive oil, lemon juice, and a bit of honey.
If you want, you can also add a smidge of Dijon mustard, some salt, and pepper.
Put the fennel and apples in a big bowl, then drizzle that dressing all over. Toss it gently.
You dont want to bruise the fruit.
To finish it off, sprinkle some toasted nuts on top.
We like to add some dill, and those fennel fronds we saved.
There you have it—a salad that’s ready to impress.
Once you start making your own salads, try this recipe for asparagus and lemon orzo salad.
Pro Tips and Creative Twists for Your Salad
Want to take your salad game to the next level?
We have got a few tricks up our sleeves.
Try tossing in some toasted nuts for an extra crunch. Walnuts, pecans, and pistachios are all fantastic options.
Cheese lovers, rejoice. A crumble of goat cheese or a shaving of Parmesan can add a whole new dimension to the salad.
Feeling fancy? Try a different kind of dressing.
A balsamic vinaigrette or even a creamy tahini dressing can work wonders.
Don’t be afraid to play around with herbs, either. Fresh mint or parsley can brighten things up. The possibilities are kinda endless.
Mastering the Art of Shaving Fennel
Shaving fennel might seem tricky. We get it, it is an odd veggie, but it’s simpler than you think.
The secret weapon here is a mandoline.
This handy tool lets you slice the fennel paper-thin with minimal effort. Just watch your fingers.
If you don’t have a mandoline, no worries.
A good, sharp knife will do the job. The key is to slice the fennel as thinly as possible.
This helps to mellow out its flavor and gives the salad a delicate texture.
Remember to trim off the tough core before you start slicing.
Once its all done, you will see that that the frilly fronds make a pretty garnish.
When it comes to slicing fruits and vegetables with precision and efficiency, the Benriner Mandoline Slicer Jumbo stands out as a kitchen essential. With its sharp craftsmanship and practical design, this tool makes food preparation faster and easier, whether you’re a home cook or a professional chef.
We are sure that this is not the first salad that you have ever made. For a salad with a kick, try our take on a kimchi slaw recipe.
Whipping Up a Zesty Dressing
Every great salad needs a killer dressing. Am I right, or am I right? This lemon-Dijon vinaigrette is the perfect match for our fennel and apple combo.
It’s bright, tangy, and super simple to make.
Start with fresh lemon juice—none of that bottled stuff.
Next, add a good quality olive oil.
A little Dijon mustard brings a nice kick and helps to emulsify the dressing, making it smooth.
A touch of honey balances the acidity.
Of course, don’t forget the salt and pepper.
Whisk it all together, and boom—you’ve got a dressing that’ll make your taste buds dance.
Love lemon? We also have a great lemon pesto pasta recipe. It is so lemony and good.
Shaved Fennel and Apple Salad Recipe
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Crisp Fennel and Apple Salad with Toasted Pistachios and Lemon-Dijon Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This is a refreshing salad. It blends the subtle licorice notes of shaved fennel with the sweet crunch of apple. Toasted pistachios add a nutty depth, and a zesty lemon-Dijon vinaigrette ties it all together. It’s a simple yet elegant dish, perfect as a light lunch, side, or starter. This salad is sure to be a crowd pleaser.
Equipment:
- Mandoline (or sharp knife)
- Large bowl
- Small bowl
- Whisk
- Small skillet
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 large fennel bulb, trimmed, cored, and very thinly sliced
- 2 crisp apples (Honeycrisp, Fuji, or Gala work well), thinly sliced
- 1/4 cup shelled, unsalted pistachios
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh dill, for garnish
- Reserved fennel fronds, for garnish
Instructions
- Put the pistachios in a small, dry skillet. Toast them over medium heat. Stir them frequently for about 3-5 minutes. You’ll know they’re done when they’re fragrant and lightly browned. After that, set them aside to cool. Then, coarsely chop them.
- In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, and honey.
- Slowly drizzle in the olive oil while whisking constantly. You want to create a smooth, emulsified vinaigrette. Season with salt and pepper to your liking.
- Place the thinly sliced fennel and apples in a large bowl.
- Pour the dressing over the fennel and apple slices. Toss gently to ensure everything is evenly coated.
- Sprinkle the chopped pistachios over the salad. Add the fresh dill and reserved fennel fronds for garnish.
- Serve the salad immediately to enjoy the best texture and flavor.
Notes
- The Unique Twist: This recipe features toasted pistachios. This sets it apart from many common fennel and apple salads that often use walnuts or pecans. The pistachios offer a distinct flavor profile. They are a bit sweeter and more delicate. They complement the fennel and apple beautifully.
- For a richer flavor, try using a mix of green and red apples.
- If you don’t have a mandoline, use a very sharp knife to slice the fennel and apple as thinly as possible. The key is that they are paper thin.
- A sprinkle of flaky sea salt on top just before serving can enhance the flavors.
- Feel free to add a handful of dried cranberries or chopped dates for extra sweetness and texture.
- Crumbled goat cheese or shaved Parmesan can be added for a savory, salty kick, but this recipe focuses on a lighter, fresher profile.
- To keep sliced apples from browning, soak them in a bowl of lemon water for a few minutes.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Appetizer, Side Dish
- Method: Mixing, Chilling, Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: Approximately 285
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Perfect Pairings And What to Serve with Your Salad
This fennel and apple salad is pretty versatile. It plays well with lots of different dishes. For a light meal, pair it with some grilled fish or chicken.
The freshness of the salad cuts through the richness of the meat beautifully.
It also makes a great side for heartier dishes like roasted pork or lamb.
If you’re going vegetarian, try it with a quiche or a savory tart.
Honestly, this salad is so good, you could even eat it on its own. We often just grab a fork and enjoy it straight from the bowl.
You can serve this salad with a lot of recipes. For a simple weeknight meal, try it with some creamy garlic chicken.
Your Guide to a Crisp and Refreshing Fennel and Apple Salad
This salad isn’t just tasty—it’s good for you, too. Fennel is packed with fiber, vitamins, and minerals. It is known for aiding digestion.
Apples are a great source of antioxidants and vitamin C.
They help keep your immune system strong.
The healthy fats in the olive oil are good for your heart.
When you put it all together, you’ve got a dish that’s as nutritious as it is delicious.
Plus, it’s naturally gluten-free and can easily be made vegan by leaving out any cheese. It is a win-win.
Storing Leftovers and Advance Prep
Got leftovers? Lucky you. You can store this salad in the fridge for a day or two.
Just keep the dressing separate and toss it in when you’re ready to eat.
This will prevent the salad from getting soggy.
If you want to get ahead, you can prep the ingredients in advance.
Slice the fennel and store it in ice water to keep it crisp.
Do the same with the apples.
Whisk together the dressing and keep it in a jar.
When it’s time to serve, just assemble everything. Easy peasy.
Putting It All Together For A Simple Salad Assembly
We’ve covered all the steps.
Now, let’s bring it all home.
Grab your thinly sliced fennel and apples.
Put them in your prettiest serving bowl.
Drizzle that gorgeous dressing all over.
Gently toss until everything is coated.
Sprinkle with your choice of nuts, cheese, or herbs.
Garnish with those lovely fennel fronds.
Take a step back and admire your work. You’ve just made a salad that’s almost too pretty to eat. Almost.
Reasons Why You’ll Love This Recipe
Why are we so obsessed with this salad? Let us count the ways.
First off, it’s incredibly easy to make. No need to be a pro chef to whip this up.
Second, it’s healthy without being boring. You’re getting a ton of nutrients without sacrificing flavor.
Third, it’s versatile. Eat it as a side, a main, or even a snack.
Fourth, it’s a real crowd-pleaser. Even people who think they don’t like fennel tend to fall for this salad.
Trust us. We’ve seen it happen.
Can This Salad be Made in Advance?
You bet!
This is a great salad to prep ahead of time.
It saves you time later on.
Chop up the fennel and apples, then store them separately in airtight containers in the fridge.
You can whisk together the dressing and keep it in a jar on the counter.
Then you put it all together when you’re ready to eat, just toss everything together and serve.
It is a lifesaver for busy weeknights or when you’re having guests over.
You could make a meal out of this salad and a bowl of tuscan white bean soup.
Ingredient Swaps and Substitutions
Maybe you can’t find fennel. Maybe you’re not a fan of apples. No problem.
This salad is super adaptable.
If you can’t find fennel, try using thinly sliced celery or even radishes for a similar crunch.
As for the apples, pears make a great substitute. They offer a similar sweetness and texture.
No Dijon mustard?
Use a different kind of mustard.
Don’t have honey?
A touch of maple syrup works, too.
And if you’re nut-free, just leave them out or swap them for seeds like sunflower or pumpkin.
Ingredients:
- Fennel: This is what gives the salad its unique, slightly licorice-like flavor. It’s also packed with fiber.
- Apples: They bring sweetness and crunch to the party. Use a crisp variety like Honeycrisp or Fuji.
- Lemon Juice: Adds brightness and acidity, balancing the flavors. Plus, it keeps the apples from browning.
- Olive Oil: The base of the dressing, providing healthy fats and richness.
- Dijon Mustard: Gives the dressing a little kick and helps it emulsify.
- Honey: A touch of sweetness to round out the flavors.
- Salt and Pepper: Essential seasonings that enhance all the other ingredients.
- Pistachios: These nuts add a unique flavor and satisfying crunch.
- Dill and Fennel Fronds: Fresh herbs for garnish and an extra layer of flavor.
Nutritional Insights:
This salad is a nutritional powerhouse. Fennel is low in calories but high in fiber, vitamin C, and potassium. Apples offer fiber, vitamin C, and antioxidants. Olive oil is a source of monounsaturated fats, which are good for heart health. Pistachios provide protein, fiber, and healthy fats. Overall, this salad is a great way to get your daily dose of vitamins, minerals, and antioxidants.
Ingredient Alternatives:
- Fennel: Celery, thinly sliced
- Apples: Pears, thinly sliced
- Lemon Juice: Apple cider vinegar
- Dijon Mustard: Stone-ground mustard
- Honey: Maple syrup
- Pistachios: Walnuts, pecans, almonds, sunflower seeds, pumpkin seeds
- Dill: Parsley, mint
FAQs On Shaved Fennel And Apple Salad
Sure, but a crisp, sweet-tart variety works best.
Thinly sliced celery can work in a pinch.
About 1-2 days in the fridge, but it’s best eaten fresh.
Prep the ingredients separately, then combine them just before serving.
Leave them out or use seeds instead.
Goat cheese or Parmesan are tasty additions.
It can be. Just make sure to leave out any cheese and replace the honey with agave or maple syrup.
The Final Bite
So there you have it, friends. We’ve walked you through every step, from shaving that first slice of fennel to drizzling on the final bit of dressing.
You have seen how simple ingredients can come together to create something truly special.
This shaved fennel and apple salad isn’t just a dish; it has been an experience. A little bit of crunch, a touch of sweetness, and a whole lot of freshness.
It is proof that healthy eating doesn’t have to be boring.
Now it is time for you to take these tips and make this salad your own. Maybe you will add a secret ingredient or come up with a new twist on the dressing.
Whatever you do, we hope this recipe brings a little bit of joy to your table.
Enjoy every single bite, and don’t be afraid to share your masterpiece with the ones you love.
After all, good food is always better when it is shared.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.