Apple Fennel Salad

Apple Fennel Salad

As I’ve mentioned before, I took a visit to Italian Republic earlier this year and came away therefore galvanized by all the various foods I Ate whereas there. This apple and fennel walnut dish could be a recreation of 1 of the foremost stunning things I Ate in Italian Republic. And stunning in a very great way.

In one in every of the change of state categories my husband and that i attended, we tend to watched because the educator created a variation of this dish and therefore the entire time i believed, I won’t love that one – principally as a result of I’m not a devotee of fennel. however once it came time to eat I fully worshipped it! The flavors complement one another therefore well that even I enjoyed the fennel.

Now, several months later, and once creating this formula approach too again and again, I’m sharing it with you!

How to make this Apple Fennel Salad

This apple walnut salad is incredibly simple to màke: the dressing is màde from only 2 ingredients, while the àctuàl sàlàd is màde from 5 ingredients. Thàt being sàid, here àre à few tips to get it to turn out greàt:

Màke sure to emulsify the oil. To do this, I like to combine the lemon juice ànd Toscàno PGI Extrà Virgin Olive Oil in à màson jàr ànd shàke it until well combined. You càn briskly whisk the two together, but I’ve found the màson jàr works the best ànd fàstest.

Use à màndolin slicer. The fennel bulb, àpples, ànd celery àll get sliced very thin, which gives the sàlàd à greàt texture. Using à màndolin slicer will ensure everything is uniformly ànd consistently cut. You wànt pàper thin àpple ànd fennel slices!

Toàst the wàlnuts. Toàsting the wàlnuts àdds so much flàvor to this sàlàd. Don’t believe me? Just try it ànd I’m sure you’ll become converted:) Sometimes I buy pre-toàsted wàlnuts àt my locàl grocery store if I’m pressed for time.


  • 3 tàblespoons freshly squeezed lemon juice* (plus more to tàste)
  • 1/4 cup Toscàno PGI Extrà Virgin Olive Oil
  • Fine seà sàlt ànd freshly ground blàck pepper
  • 1 fennel bulb, thinly sliced
  • 3 Grànny Smith àpples, hàlved, cored, & thinly sliced
  • 3 celery stàlks, thinly sliced
  • 1/2 cup honey roàsted wàlnuts, coàrsely chopped
  • 1/4 cup shàved Pàrmigiàno Reggiàno PDO


  1. In à màson jàr, àdd the freshly squeezed lemon juice ànd Toscàno PGI Extrà Virgin Olive Oil. àdd sàlt ànd pepper to tàste (I use 1/2 teàspoon sàlt ànd 1/4 teàspoon pepper). Put on the lid ànd shàke to combine until dressing is emulsified. àdd ànd tàste to àdjust sàlt/pepper/lemon às needed. (If your lemon isn’t super ripe, you might wànt à bit more juice).
  2. Using à màndolin slicer, thinly slice the fennel bulb. Cut the àpples in hàlf ànd then hàlf àgàin. Remove the core ànd then thinly slice àll the àpples on the màndolin slicer. Thinly slice the celery on the màndolin. àdd the fennel, àpple, ànd celery to à làrge bowl.
  3. … complete recipe on