Apple Fennel Salad Recipes

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FENNEL-APPLE SALAD WITH WALNUTS

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10



Fennel-Apple Salad With Walnuts image

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

APPLE FENNEL SALAD

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Apple Fennel Salad image

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

FENNEL AND GREEN APPLE SALAD

High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.

Provided by Xexe383

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Fennel and Green Apple Salad image

Steps:

  • Chop off the fronds where they meet the body of one fennel bulb.
  • Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
  • Repeat with the other bulb.
  • You should have 2 cups of sliced fennel. Set them aside.
  • chop one tablespoon of the fronds and set them aside also.
  • Put the fennel and the apple into a mixing bowl.
  • Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
  • Toss gently, taste and season with salt and pepper.
  • Arrange the salad on a large, chilled serving platter.
  • Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

Nutrition Facts : Calories 245.5, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 190.9, Carbohydrate 21.8, Fiber 6, Sugar 9.6, Protein 5.2

2 fennel bulbs
2 granny smith apples, unpeeled, cored, halved and thinly sliced
1 1/2 ounces pecorino romano cheese, shaved thinly
1 tablespoon grated lemon zest
1/4 cup extra virgin olive oil, plus more for serving
2 tablespoons chopped flat leaf parsley
salt and pepper

FENNEL AND APPLE SALAD

This is from Coup de Pouce. This is an healthy recipe done in only 20 minutes, preparation time. No cooking.

Provided by Boomette

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Fennel and Apple Salad image

Steps:

  • In a large bowl, with a whisk, mix yogurt, honey, lemon juice, dijon, poppy seeds, salt and paprika until creamy. Add fennel, celery, grapes and apple and stir to coat well. When ready to serve, sprinkle with walnuts, if wanted.

Nutrition Facts : Calories 72.6, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 75.2, Carbohydrate 16.9, Fiber 2.2, Sugar 13, Protein 1.2

1/4 cup plain yogurt, thick, type balkan
1 tablespoon liquid honey
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon poppy seed
1 dash salt
1 dash paprika
1 cup fennel, cut in fine slices
1/2 cup celery, cut in fine slices
1/2 cup red grapes, without seeds, cut in half
1 red apple, peeled, chopped
1/4 cup walnuts, toasted, chopped (optional)

FENNEL, APPLE, CELERY SALAD WITH CILANTRO AND LEMON

The proportion of apple to fennel to celery doesn't make much difference. If you think you can't talk your family into fennel, start with more apple and celery. Up the fennel next time. For a heartier meal, serve this with a 4-ounce piece of pan-seared chicken or fish.

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7



Fennel, Apple, Celery Salad with Cilantro and Lemon image

Steps:

  • In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.

Nutrition Facts : Calories 62.3 calorie, Fat 2 grams, SaturatedFat 0.3 grams, Carbohydrate 12.1 grams, Fiber 2.8 grams, Protein 0.7 grams

1/4 cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
2 large apples, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
1/2 cup cilantro leaves, roughly chopped or more to taste

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

SHAVED FENNEL AND APPLE SALAD

Provided by Charlie Trotter

Categories     Salad     No-Cook     Thanksgiving     Apple     Fennel     Fall

Yield Makes 8 servings

Number Of Ingredients 7



Shaved Fennel and Apple Salad image

Steps:

  • To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.
  • To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.

1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh tarragon
1/3 cup extra-virgin olive oil
1/3 cup canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and halved
2 bulbs fennel, thinly sliced

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Picnic     Backyard BBQ     Vinegar     Apple     Pecan     Fennel     Arugula     Fall     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Fennel and Apple Salad with Cider Vinaigrette image

Steps:

  • Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

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5/5 (7)
Category Salad
Cuisine Italian
Total Time 15 mins
  • In a mason jar, add the freshly squeezed lemon juice and Toscano PGI Extra Virgin Olive Oil. Add salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Put on the lid and shake to combine until dressing is emulsified. Add and taste to adjust salt/pepper/lemon as needed. (If your lemon isn't super ripe, you might want a bit more juice).
  • Using a mandolin slicer, thinly slice the fennel bulb. Cut the apples in half and then half again. Remove the core and then thinly slice all the apples on the mandolin slicer. Thinly slice the celery on the mandolin. Add the fennel, apple, and celery to a large bowl.
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