EASY MEAL SECRETS: Fennel apple salad is a must make! Step 3 Toss apple slices with remaining 1 Tbsp. Shake all vinaigrette ingredients in a mason jar, or whisk together in a bowl. 1 heaping tbsp of Dijon mustard. I still plan on returning to attend a culinary school there. Search my 1,000+ recipes to find exactly what you’re looking for, A light and tangy Italian salad with thinly sliced apples, celery, and fennel topped with walnuts and Parmigiano Reggiano PDO. lemon juice. Cut the apples in half and then half again. This apple and fennel salad is a recreation of one of the most surprisingly tasty things I ate in Italy. Fine sea salt and freshly ground black pepper, *Depending on how much total fruit/veggies your salad yields and your preference for amount of dressing, you may want to double the dressing. Cool slightly. I agree with you, the sides are where it’s at! Heat the butter and oil in a large pan. Pour over salad and toss to coat. You have to try it! Using a mandolin slicer, thinly slice the fennel bulb. Fennel is one of those vegetables that you either love or hate. Add ¼ cup of vinaigrette and toss. Garnish the salad with the fennel fronds, and serve. Surprising in a good way of course . This refreshing winter salad is drizzled with a light vinaigrette dressing that ramps up the flavors of fennel and apple – 10 minutes and a total crowd pleaser! . Add and taste to adjust salt/pepper/lemon as needed. Substituted toasted almond slices. But, this often overlooked vegetable is actually full of health benefits that keep your body functioning healthily and happily. How to Make Mealtime Hassle Free! Click the Bookmark Icon to Add to Your Favories, Home > Salads > Fruit Salads > Apple Fennel Salad, A light and tangy Apple Fennel Salad with thinly sliced apples, celery, and fennel topped with walnuts and parmesan, I took a trip to Italy earlier this year and came away so inspired by all the different foods I ate while there. The fennel, apple, leaves and herbs make for the refreshing half and then the chickpeas and halloumi are fried up with spices and a touch of maple syrup to make them a bit sticky and sweet. After cutting apples, fennel, cabbage, fennel … As I’ve mentioned before, I was vegetarian for quite a number of years. FOLLOW ALONG! Cut the fennel against the grain as thinly as you can, preferably on a mandoline. Learn how to make Fennel-and-Apple Salad. This simple and refreshing winter salad recipe is bright and crunchy thanks to celery, fennel and Honeycrisp apples. This Fennel & Apple Salad is up there as one of my favourite things to eat ANY time of the year, but summer is the time it's made the most often. For this apple fennel salad, the olive oil makes the biggest difference. Mix the remaining oil with the vinegar, orange juice, and honey. Sprinkle with cherries and mint. Even in the Winter, you’re probably craving something fresh and crunchy so this salad ticks the boxes. Estimated time: 10 min. Thinly slice the celery on the mandolin. Top with pine nuts. You said it doesn’t sit well. I probably said this about winter in some other recipe but this is my MOOD right now! Added honey & Apple cider vinegar to emulsified lemon and EVOO. 1 cup of olive oil. Adjust the seasoning, if necessary. Using a mandolin slicer, thinly slice the fennel bulb. Start by toasting the walnuts in a small pan, until they start to brown. Put on the lid and shake to combine until dressing is emulsified. Remove from the heat, set aside, and let cool to room temperature. This field is for validation purposes and should be left unchanged. Peel and finely dice the onion. If I look at this salad picture, it is not colorful and look bland. Enjoy! In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Where do you buy the Toscano PGI Extra Virgin Olive Oil? Remove the core and then thinly slice all the apples on the mandolin slicer. 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