Wow! This Apple Fennel Salad is not just light and tangy; it is a delightful culinary experience that combines the crispness of thinly sliced apples with the refreshing crunch of celery and the unique anise-like flavor of fennel. The vibrant colors and textures of the ingredients create an appealing visual presentation that is sure to entice anyone at the dining table. The addition of pistachios lends a nutty richness, while the freshly grated parmesan cheese adds a savory depth that perfectly complements the sweetness of the apples and the freshness of the fennel.
Each bite of this salad offers a wonderful blend of bright, fresh flavors that dance on the palate. The tartness of the apples harmonizes beautifully with the subtle licorice notes of the fennel, creating a refreshing contrast to the creamy, salty parmesan. The crunchiness of the celery adds an extra layer of texture, making every mouthful satisfying and enjoyable.
What makes this salad even more appealing is its ability to keep well in the refrigerator, allowing the flavors to meld together over time without losing that delightful crunch. This makes it an ideal make-ahead dish for gatherings or meal prep.
Moreover, this Apple Fennel Salad pairs exceptionally well with rich, savory dishes, acting as a refreshing counterpoint to heavier meals. Whether served alongside roasted meats, creamy pastas, or hearty casseroles, it provides a bright and refreshing contrast that enhances the overall dining experience.
I can't get enough of this salad; it has quickly become a staple in my kitchen. The combination of flavors, textures, and the ease of preparation make it not only a delicious choice but also a versatile one that can be enjoyed in a variety of settings, from casual family dinners to elegant dinner parties. Whether you’re looking for a side dish or a light lunch, this Apple Fennel Salad is sure to impress and satisfy.
INGREDIENTS
3 tablespoons lemon juice, plus more to taste
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
¼ cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Honeycrisp apples , halved and cored, thinly
sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
½ cup roasted pistachios or pine nuts
2 ½ ounces Parmesan, shaved with a vegetable peeler (2/3 cup)
PREPARATION
YIELD 10 servings
TIME 10 minutes
1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel, apple and celery. Keep chilled in the refrigerator up to 1 hour before serving. Top with Parmesan and pistachios just before serving.
Chef's Notes:
Emulsify the oil. You can also emulsify the oil by combining the lemon juice and extra virgin olive oil in a mason jar and shaking it until well combined. This is what I usually do.
Use a mandoline slicer. The fennel bulb, apples, and celery all get sliced very thing, giving this salad a great texture with a variation of flavors in each bite. Using a mandolin slice ensures everything is uniformly and consistently cut. You want paper thin apple and fennel pieces for this salad.
Toast the nuts. Toasting the nuts adds so much flavor to this salad. If I’m pressed for time, I’ll often buy toasted pistachios from the grocery store.
Add the nuts and cheese right before serving to keep both these toppings from getting soggy.
This salad is best made with very cold ingredients so make sure to stick the fennel, apple, and celery in the fridge for a few hours before preparing this salad.
Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving. Keep chilled.
This salad is great without the cheese and nuts too. In fact, I make it most of the time without the nuts and cheese. It is delish!
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients"
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