Can I use a different type of apple?

Sure, but a crisp, sweet-tart variety works best.

Is there a substitute for fennel?

Thinly sliced celery can work in a pinch.

How long does the salad keep?

About 1-2 days in the fridge, but it's best eaten fresh.

Can I make it ahead of time?

Prep the ingredients separately, then combine them just before serving.

What if I'm allergic to nuts?

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.

Best Ever Shaved Fennel and Apple Salad Recipe

Name: Crisp Fennel and Apple Salad with Toasted Pistachios and Lemon-Dijon Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mediterranean
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

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:

Ingredients

Units Scale

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

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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.

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