RECIPE | FENNEL APPLE SALAD WITH WALNUTS AND PARMESAN
One of my favorite fall salads that hits all the marks: crunchy from the fennel and celery, bright from the lemon and vinegar and sweet from some delicious local apples.
I love serving this as a side to just about anything especially pasta dishes or a crispy cutlet. I recently paired it with a pan of eggplant parmigiana.
Fennel Apple Salad with Walnuts and Parmesan
INGREDIENTS
For the dressing:
2 Tablespoons lemon juice
2 Tablespoons apple cider vinegar
1 teaspoon honey
1/3 cup good extra virgin olive oil
Salt and Pepper
For the salad:
2 fennel bulbs, halved and thinly sliced on a mandoline
2 Honeycrisp apples, halved and cored, thinly sliced on a mandoline
3 celery ribs, thinly sliced
1/3 cup celery leaves and fennel fronds
1/2 cup walnuts, toasted
Parmesan cheese, shaved with a peeler
DIRECTiONS
Preheat the oven to 400 degrees. On a small sheet pan, spread the walnuts and toast for 8 minutes.
In a small bowl, whisk together the lemon juice, apple cider vinegar, honey, salt and pepper. Slowly drizzle in the oil until the dressing is emulsified.
In a large bowl, add the fennel, apple, celery. Toss in the celery leaves, fennel fronds, and walnuts. Toss with dressing and shave parmesan onto plates. Serve!
