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Apple Fennel Salad with Walnuts

Apple Fennel Salad
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This apple fennel salad is a fall favorite! Crisp apples, crunchy anise-scented fennel, and a light lemony dressing make it a simple side dish for weeknight meals or holiday dinners.

Ingredients

Scale
  • 2 large or 3 small heads fennel, thinly sliced (4 to 5 cups), plus fennel fronds (see Notes)
  • 1 crisp tart apple, thinly sliced
  • 2 1/2 tablespoons lemon juice, plus zest of ½ lemon
  • 2 1/2 tablespoons olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • 5 ounces butter lettuce
  • Fresh ground black pepper
  • 1 teaspoon maple syrup or honey
  • 1/4 cup walnuts, toasted if desired (or other nuts of choice)
  • ¼ cup shaved Parmesan cheese (optional; omit for vegan)
  • Flaky sea salt, for garnish (optional)

Instructions

  1. Place the fennel and apple slices in a medium bowl. Add 2 tablespoons lemon juice, lemon zest, 1 tablespoon olive oil, Dijon mustard, thyme, kosher salt, and fresh ground black pepper. Pull off the wispy parts (the fronds) with your fingers, and roughly tear them, adding enough for about 2 tablespoons. 
  2. Place the butter lettuce on a serving platter. In a small bowl, mix 1 1/2 tablespoons olive oil, 1/2 tablespoon lemon juice and 1 teaspoon maple syrup or honey. Pour it onto the lettuce, add a pinch of salt, and toss.
  3. Top with the marinated apples and fennel, then add the walnuts, Parmesan cheese (if using), and fennel fronds. Finish with flaky sea salt.

Notes

Here’s How to Cut Fennel.

For variations on this salad, try toasted almonds, toasted pecans, hazelnuts, or pistachios. Or, substitute Pecorino Romano or ricotta salata for the Parmesan cheese. 

Find it online: https://www.acouplecooks.com/apple-fennel-salad/