Apple Fennel Salad with Walnuts
This apple fennel salad is a fall favorite! Crisp apples, crunchy anise-scented fennel, and a light lemony dressing make it a simple side dish for weeknight meals or holiday dinners.
- Prep
- 20 min
- Total
- 20 min
- Yield
- 4
Ingredients 13
- 2 large or 3 small heads fennel, thinly sliced (4 to 5 cups), plus fennel fronds (see Notes)
- 1 crisp tart apple, thinly sliced
- 2 ½ tablespoons lemon juice, plus zest of ½ lemon
- 2 ½ tablespoons olive oil, divided
- 1 teaspoon Dijon mustard
- ⅛ teaspoon dried thyme
- ¼ teaspoon kosher salt
- 5 ounces butter lettuce
- Fresh ground black pepper
- 1 teaspoon maple syrup or honey
- ¼ cup walnuts, toasted if desired (or other nuts of choice)
- ¼ cup shaved Parmesan cheese (optional; omit for vegan)
- Flaky sea salt, for garnish (optional)
Method 3
- 01
Place the fennel and apple slices in a medium bowl. Add 2 tablespoons lemon juice, lemon zest, 1 tablespoon olive oil, Dijon mustard, thyme, kosher salt , and fresh ground black pepper. Pull off the wispy parts (the fronds) with your fingers, and roughly tear them, adding enough for about 2 tablespoons.
- 02
Place the butter lettuce on a serving platter. In a small bowl, mix 1 ½ tablespoons olive oil, ½ tablespoon lemon juice and 1 teaspoon maple syrup or honey. Pour it onto the lettuce, add a pinch of salt, and toss.
- 03
Top with the marinated apples and fennel, then add the walnuts, Parmesan cheese (if using), and fennel fronds. Finish with flaky sea salt.
Provenance
- recipe-clones/acouplecooks-data
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