Fennel Apple Salad with Toasted Walnuts and Parmesan Recipe
A refreshing and crisp Fennel Apple Salad featuring thinly sliced fennel bulbs, sweet red apples, peppery arugula, toasted walnuts, and sharp pecorino or parmesan cheese, all tossed in a tangy lemon and olive oil dressing. This easy-to-make salad offers a perfect balance of textures and flavors, ideal for a light lunch or a vibrant side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, a generous pinch of salt, and a pinch of pepper. Taste and adjust the seasoning as needed, then set aside.
- Toast the walnuts: Heat a small dry pan over medium-high heat. Add the walnuts and stir frequently until they are lightly browned and toasted, about 3-5 minutes. Remove from heat and set aside.
- Prepare the fennel: Remove the root ends and fronds from the fennel bulbs, reserving the fronds. Using a sharp knife or mandoline, thinly slice the fennel bulbs. Roughly chop the reserved fennel fronds.
- Slice the apple: Cut the apple into four pieces by slicing 1/4 to 1/2 inch from the core, turning 90 degrees between cuts to remove the core. Using a knife or mandoline, slice the apple pieces thinly.
- Toss the salad: In a large bowl, combine arugula, sliced fennel bulbs, apple slices, and chopped fennel fronds. Drizzle with the prepared dressing and toss until everything is well coated. Adjust salt and pepper to taste.
- Finish and serve: Top the salad with the toasted walnuts. Using a vegetable peeler, shave the pecorino or parmesan cheese over the top. Serve immediately for the freshest flavors.
Notes
- To prevent the apple slices from browning, toss them in a little lemon juice before adding to the salad.
- Pecorino adds a saltier and tangier note than parmesan; choose based on preference.
- The fennel fronds add a lovely fresh garnish that complements the salad’s flavors.
- This salad is best served fresh to maintain the crisp textures.
- Walnuts can be substituted with toasted pecans or almonds if preferred.