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Fennel-Apple Salad With Pistachios

Wow! This Apple Fennel Salad is light and tangy with thinly sliced apples, celery, and fennel topped with pistachios and parmesan cheese. It has a wonderful blend of bright fresh flavors and textures. This super crunchy deliciousness keeps well too. This salad pairs nicely with rich savory dishes. I can't get enough of this salad.


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 (I usually use roasted salted pistachios from the grocery store)

2 ½ ounces Parmesan, shaved with a vegetable

peeler (about 2/3 cup)


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!

This recipe was inspired by Fennel-Apple Salad With Walnuts By Melissa Clark and this recipe by Chelsea.


"We cannot solve the problems we have created with the same thinking that created them."
Albert Einstein
“Our bodies are our gardens – our wills are our gardeners.”
– William Shakespeare

“If you really want to make a friend, go to someone’s house and eat with him… The people who give you their food give you their heart.”
– Cesar Chavez

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