Shaved Fennel and Apple Salad with Lemon and Parmesan
Crisp, thinly sliced fennel and tart apple tossed in a bright lemon-honey dressing with shaved Parmesan and toasted walnuts. A fresh, crunchy no-cook side that cuts through rich, saucy mains.
15 mins
4 servings
Ingredients
- 2 Fennel Bulbs, medium; fronds reserved
- 2 tablespoons Parsley (Fresh), chopped; or fennel fronds
- ½ cup Parmesan Cheese, shaved
- ½ teaspoon Kosher Salt
- ½ cup Walnuts, roughly chopped
- 3 tablespoons Lemon (Juice), fresh
- ¼ teaspoon Black Pepper
- 3 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Honey
- 1 Apple, large, crisp (e.g. Honeycrisp or Granny Smith)
Directions
- Toast the walnuts in a dry pan over medium heat, shaking often, 3 to 4 minutes until fragrant. Let cool.
- Trim the fennel stalks, halve the bulbs, cut out the tough core, and slice the bulbs as thinly as you can (a mandoline works well).
- Core the apple and slice it into thin matchsticks.
- In a large bowl, whisk the lemon juice, olive oil, honey, salt, and pepper.
- Add the fennel and apple and toss to coat; the lemon keeps the apple from browning.
- Fold in most of the Parmesan and walnuts, then top with the remaining Parmesan, walnuts, and the chopped fronds. Serve within an hour so it stays crisp; if making ahead, keep the dressing separate and toss just before serving.
