Shaved Fennel Apple Salad

This shaved fennel apple salad is a crisp side salad made with paper-thin fennel, Granny Smith apple, and peppery arugula in a creamy lemon Parmesan dressing. I make it all fall and winter, and it’s ready in 15 minutes.

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Prep Time 15

Total Time 15

Serving

Ingredients

Salad:

5 oz arugula, about 1 container
1 large fennel bulb, shaved (read instructions)
1 medium Granny Smith apple, cut into thin matchsticks
½ large lemon, juiced
Fresh Parmigiano Reggiano, shaved, for topping
¼ cup pine nuts, toasted (optional, but I love them here)

Dressing:

⅓ cup Parmigiano Reggiano, freshly grated
1 large lemon, zested and juiced (don't skip the zest!)
1 Tablespoon honey or maple syrup
2 teaspoons Dijon mustard
1 small shallot, finely minced
Salt and black pepper, to taste
⅓ cup olive oil

Instructions

Make the Dressing: In a small bowl, whisk together the grated Parm, lemon zest, lemon juice, honey, Dijon, shallot, salt, and pepper. Slowly stream in the olive oil while whisking until thick and creamy. Use right away, or chill for 10 to 15 minutes to thicken.
Toast the Pine Nuts: Toast in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until golden. Let cool.
Prep the Fennel and Apple: Remove the fennel stalks and fronds. Slice the bulb in half lengthwise and trim away the tough core. Shave as thinly as you can on a mandoline or with a sharp knife (you really want the fennel to be THIN!). Cut the apple into thin matchsticks, then toss both with the juice of ½ lemon to keep them from browning.
Assemble: Add the arugula, fennel, and apple to a large bowl. Pour in the dressing a little at a time and toss until everything is coated. Top with shaved parm and pine nuts, and serve right away.

Notes

Fennel: Shave it as thin as you can. A mandoline on the thinnest setting works best (wear a cut-resistant glove!), but a sharp chef’s knife works too.

Parmesan: Grate it fresh for the dressing. Pre-grated Parm won’t blend in as smoothly. Use a vegetable peeler to shave ribbons for the top.

Dressing: It’s ready to use right away, or chill it for 10 to 15 minutes to thicken. You may not need all of it, so add it a little at a time.

Make Ahead: Make the dressing up to 4 days ahead and shave the fennel up to 1 day ahead. Store both in the fridge and toss everything together right before serving.

Storage: Dressed salad keeps in the fridge for up to 1 day, but it’s best eaten right away since the arugula wilts.

Swaps: Use walnuts instead of pine nuts, Honeycrisp instead of Granny Smith, or baby spinach instead of arugula.

Nutrition

Course Salad, Side Dish

Cuisine American

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