Ingredients
Salad
- 2 small fennel bulbs
- 1 tart apple (Granny Smith or similar)
- 1 sweet apple (Red Delicious, Honeycrisp or similar)
- 50 g walnuts
- 1 handful freshly chopped parsley
Dressing
- 2 tsp Dijon mustard
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/2 lemon zest
- 1 garlic clove, grated
- 1 Tbsp clear honey, to taste
- Salt and pepper, to taste
Instructions
- Make the dressing: In a small bowl or jar, combine the Dijon mustard, extra-virgin olive oil, fresh lemon juice, lemon zest, grated garlic, and a tablespoon of clear honey. Whisk or shake well until the dressing emulsifies. Season to taste with salt, pepper, and additional honey if desired. Set aside.
- Slice fennel and apples: Using a sharp knife or mandoline slicer, cut the fennel bulbs and both apples into thin, uniform slices. Be sure to reserve the fennel fronds for garnish later.
- Combine salad ingredients: In a large salad bowl, add the sliced fennel, apples, walnuts, and freshly chopped parsley.
- Toss with dressing: Pour the prepared lemon Dijon vinaigrette over the salad ingredients and toss gently to thoroughly coat everything with the dressing.
- Garnish and serve: Decorate the salad with the reserved fennel fronds for an attractive presentation and serve immediately to enjoy the fresh and crisp textures.
Notes
- Use a mandoline slicer if available to achieve thin, even slices for better texture and presentation.
- Adjust the honey quantity in the dressing to balance tartness and sweetness according to personal preference.
- Walnuts can be toasted lightly to enhance their flavor and crunch.
- This salad is best served fresh to maintain the crispness of the ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
