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In about 20 minutes you can make this crunchy, bright Fennel Apple Salad that’s easy enough for a weeknight, but worthy of your holiday table. My simple but memorable maple-Dijon vinaigrette ties together thinly sliced fennel with its delicate, savory licorice notes, crisp tart apples, toasted walnuts, and shaved parmesan cheese
I’d intended to use Honeycrisp apples for this salad, but there weren’t any at the farmer’s market. Instead I bought the only variety I could find at a small stall on the edge of the market. They were small, red streaked and felt crisp. When I asked what kind of apples they were, “I don’t know, I picked them off my neighbor’s tree,” was the reply. At $2 a pound I didn’t mind.
I approach every recipe, no matter how simple, with an eye toward technique. I’ve found that the difference between a good dish and a great one usually comes down to small details in the process. A perfect example is this Fennel Apple Salad. It’s easy to make, but little things like the way you slice the fennel and the type of apple you choose make all the difference. I landed on the Granny Smith apple for the final recipe because its specific tartness and texture truly make the components sing.
Table of Contents
Why This Recipe Works
- Very Thin Slicing: Getting that perfect shaved-not-chopped texture depends on very thin slices of fennel and apple. They’ll soften just slightly in the dressing without losing their satisfying snap.
- Balanced Flavor: I use Granny Smith apples for their firm texture and tartness. They’re just the right contrast to the sweetness of fennel and maple syrup in the dressing.
- Adds the Fronds: You’re using both the fennel bulb and the fronds. Chopping and incorporating the delicate fronds adds a layer of freshness and complexity that both makes the salad beautiful and taste complete.
- Prevents Browning: The dressing uses fresh lemon juice that, when tossed with the apples, acts as a natural shield to prevent browning and keep your salad looking fresh.
Versatility and Serving Suggestions
This is the easiest salad to prepare. You can make it in about 20 minutes, including the maple Dijon vinaigrette. About the vinaigrette, it’s delicious on this but would also brighten any kind of green or pasta salad or could be used as a marinade for chicken or pork. As for the apple variety, just use your favorite. I love to serve this with a hot bowl of soup like Tomato Bisque, French Onion Soup, Winter Squash Soup or Pasta e Fagioli.
Fennel Apple Salad Ingredients
- Fennel Bulb: Look for a fennel bulb that feels firm, heavy for its size and has bright green, frilly fronds. If the outer layer looks bruised or feels rubbery, peel it away and discard it or use it for making vegetable broth. If you have a mandoline slicer, this is a great time to use it to get the thinnest slices possible.
- Apples: I love tart, firm Granny Smith apples for this salad. If you prefer a sweeter version, Honeycrisp or Fuji are great substitutes.
- Toasted Walnuts: Toasting the walnuts is important. It brings out their nutty oils and gives them a deep, buttery crunch that you won’t get from raw nuts. You can toast them in a dry pan until they’re fragrant or in a 350˚F oven for 5–7 minutes.
- Shaved Parmesan: The salty, savory richness of Parmesan is a great contrast to the brightness of the dressing, fennel and apples. Pecorino Romano would be great too.
How to Make Fennel Apple Salad
Make the Vinaigrette: Combine the maple syrup, lemon juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking until smooth. Season.
Prep, Dress and Serve: Drizzle the vinaigrette over and toss gently. Divide among bowls, then garnish with walnuts, fennel fronds, and shaved Parmesan before serving.
pro Tips
- Slice Paper Thin: Making the salad light and easy to eat depends on thinly slicing both the apple and fennel. If you don’t have a mandoline, just use your sharpest knife and take your time.
- Don’t Toss Too Early: Both fresh fennel and apples start to release their liquid once dressed. Plan to dress the salad 5 to 10 minutes before serving.
- Use the Fronds: If your fennel heads have those beautiful, feathery fronds attached, don’t throw them away. They’re delicious! A similar, but more subtle flavor of the fennel bulb. Chop them up and sprinkle over the top as a final garnish.
- Adjust for Sweetness: I always taste the dressing after seasoning. If your apples are particularly sweet, you may want to add another small splash of lemon juice so you get that nice bright and tart balance.
Recipe Variations
- Add Heft to Make it a Main: Along with cheese, top with a thinly sliced, cured meat like prosciutto or salami. Or sprinkle on some cooked and crumbled bacon. For a vegetarian option, toss in a big handful of toasted chickpeas.
- Stir Herbs into the Vinaigrette: For a little lift, I often add a teaspoon or two of finely minced fresh mint or a generous pinch of fresh thyme leaves to the dressing.
- Cheese Alternatives: If you don’t have Parmesan or are after a different texture, crumbled feta or goat cheese work well.
- Add Greens: For added color and a peppery bite (plus a nutritional boost), toss in a handful of baby arugula when you dress the salad.
FAQ
You’ll use the white bulb, discarding the outer layer if it’s bruised or rubbery. And the delicate, green, feathery fronds are not only edible, they’re delicious and make a perfect garnish. The tough stalks are usually discarded, but you can save them for making vegetable stock.
Raw fennel is crisp, crunchy, and refreshing with a gentle, slightly sweet taste that many describe as a hint of anise or mild licorice. When sliced thinly for a salad like this, the licorice flavor is subtle and mostly just adds a clean, herbal freshness.
First, trim off the stalks and roots. Cut the bulb in half from top to bottom, and then cut out the hard triangular core from the bottom. Then, slice the fennel as thinly as possible using a sharp knife or, ideally, a mandoline slicer.
I advise serving it immediately. If you need to store leftovers, they’ll keep in the refrigerator for about 1 day, but the apples will soften and the fennel will lose some of its crispness.
More Must-Make Salad Recipes
Fennel Apple Salad
Ingredients
For the Maple Dijon Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
For the Salad
- 2 small fennel bulbs cored and cut into thin strips (or 1 large bulb)
- 2 large Granny Smith apples or 4 small, cored and thinly sliced
- 1/2 cup coarsely chopped toasted walnuts
- tablespoons chopped fennel fronds for garnish
- shaved Parmesan cheese to taste
Instructions
Make the vinaigrette:
- In a small bowl, whisk together the maple syrup, lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking until smooth and lightly thickened. Season to taste with salt and pepper. (If you prefer a little more acidity, you can add another splash of lemon juice at the end.)
Assemble and serve the salad:
- In a large bowl, combine the sliced fennel and apples. Drizzle vinaigrette over and and toss gently to coat. Divide between 6 bowls or arrange on a platter. Garnish with walnuts, fennel fronds and shaved Parmesan; serve.
Notes
- Mandoline for Texture: I prefer using a mandoline to slice the fennel and apples as thinly as possible—this is the key to a professional-tasting salad texture.
- My Must-Toast Tip: If your walnuts are raw, don’t skip toasting them. It transforms their flavor from bland to rich and crunchy. You can do it in a dry skillet or on a rimmed baking sheet in a 350˚F oven for 5 to 7 minutes.
- Prep Ahead: You can make the vinaigrette up to 3 days ahead and store it in the refrigerator. Just shake it well before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
what an interesting recipe. iam fascinated with the contrast in flavors, fennel, apple, and endive. what a trio! can’t wait to get to the store to get the ingredients, hope they have honeycrisp altho kinda doubt it. don’t see them around here in los angeles much.
I hope you’ll love it, Alex. Don’t feel tied to Honeycrisp – just buy whatever apples look fresh!
I like crisp with a good balance of sweet and tart. Jonagold or honeycrisp for me! Mutsu maybe.
I agree!
This salad is gorgeous! I love al the flavors you used, so fresh and delicious!
Thanks so much, Cate!
Hehe I love that you were distracted by the food! I’m the same way! If I know I have something delicious coming up that’s all I can think about 🙂
Kindred spirits. you and I. 🙂