Fennel Apple Salad

A mandolin slicer is a great tool to have on hand. It cuts down on prep time dramatically and produces consistent similar slices.

Fennel is a key ingredient in this salad for several reasons. First, it's in season during Fall. Second, it has a high water content, which makes it perfect for a light and refreshing salad. Third, it's packed with nutrients and antioxidants.

When choosing fennel for this recipe, look for bulbs that are firm and white. Avoid fennel that is yellow or brown, as this indicates that it is past its prime.

To prepare fennel, trim off the bottom and top of the bulb. Cut the fennel in half, remove the core, then slice it thinly.

When choosing apples, look for ones that are crisp and juicy. Avoid apples that are mushy or have brown spots. To prepare the apples, remove the core and then simply cut them into thin slices.

Olive oil has a mild flavor that won't overwhelm the other ingredients. When choosing olive oil, look for extra virgin olive oil that is cold-pressed and has a dark green color. Avocado oil is a good alternative given it pairs well with the other ingredients.

Fresh herbs are a great way to add flavor to this salad. Choose herbs that are fragrant and have brightly colored leaves. Avoid herbs that are wilted or have brown spots. Use one or a combination of a few different ones. II used basil, thyme, oregano, and parsley.

I love using rice wine vinegar in my homemade vinaigrettes. It is a great choice for this recipe because it adds a subtle sweetness and acidity. Plus, it's gluten-free and vegan. Apple cider vinegar is good, but it's a little on the sweeter side.

Nuts are a great way to add texture and flavor to this salad. Walnuts are commonly used in salads particularly most fennel salad recipes. if using walnuts, I recommend toasted walnuts for additional character.

I didn't have any walnuts on hand and they're actually kinda expensive. But I did have some tajin seasoned peanuts on hand which worked great.

I grow limes so used lime juice, but feel free to use fresh lemon juice combined with lemon zest.

I like to allow the fennel slices marinate in the vinaigrette a few minutes for a few minutes before serving. The acidity from the vinegar and lime juice mellows that strong fennel taste. Don't let it sit too long though as you'll lose that perfect crunch as the fennel gets a bit mushy.

Goat cheese is a good substitute for the feta.

This is a pretty versatile salad. You can add salad greens for a change-up or add grilled chicken or seafood to make this more of a main dish salad.

Serve this salad with grilled red snapper, brown stew chicken, blackened chicken, or fried pork steak.

Ingredients

For The Salad

For The Vinaigrette

Instructions

Prepare the Fennel

Prepare the Apple

Make The Vinaigrette

Finish the Salad

Notes

Nutrition