Categories: Eats, Life Style

Fennel-Apple Salad

Hey, What’s Cookin’?

While romaine lettuce is gradually making a return to grocery stores, It is wise, from a health standpoint, to continue exploring salads that don’t rely on lettuce or the same old veggies. Eating mostly broccoli and romaine won’t give you the breadth of vitamins and minerals that a large variety of vegetables will provide. So let’s take the opportunity to get out of that particular rut! Today’s salad is has both crisp and tangy vegetables and fruit and gives you a chance to combine vegetables in ways you might not have previously considered.

Fennel-Apple Salad features fennel bulbs, celery, apples, and toasted walnuts. It is loaded with bright, tart flavors and really packs a satisfying crunch. You can make the dressing a day ahead and store it in the fridge. But don’t assemble the salad until just before serving–the apples will turn an unappetizing brown and the walnuts will soften.

Apple-Fennel Salad

Adapted from: Melissa Clark for NYT Cooking
Serves: 10 as a side salad


  • 3 tbs lemon juice, plus more to taste (can substitute white wine or champagne vinegar)
  • 1/2 tsp fine sea salt, plus more to taste
  •  Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 large fennel bulbs, thinly sliced
  • 2 Granny Smith apples, quartered, cored, & thinly sliced
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/3 cup fennel fronds or coarsely chopped parsley leaves
  • 1/2 cup toasted walnuts (toast in a 350° F oven for 10 minutes)
  • 2-1/2 oz. Parmesan, shaved with a vegetable peeler (about 2/3 cup)


  1. In a medium (8-16 oz size) jar with a sealable lid, add lemon juice, salt and pepper. Add oil, seal jar, and shake vigorously until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  2. In a large bowl, add the fennel, apple and celery. Fold in fennel fronds or parsley and walnuts.
  3. Shake the jar of dressing vigorously, then pour dressing over salad.  Toss well. Top with the Parmesan and serve.


  • Try substituting bleu cheese crumbles, gorgonzola cheese crumbles, or goat cheese crumbles for the Parmesan. All are super tasty options!
  • Leave the cheese out if you want a vegan-friendly salad.
  • One pomegranate’s worth of arils (seeds) will provide beautiful color and flavor!



Photograph via: NYT Cooking

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