Fennel-Apple Salad With Walnuts

By Melissa Clark

Fennel-Apple Salad With Walnuts
Melina Hammer for The New York Times
Total Time
10 minutes
Rating
5(2,794)
Comments
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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.

Featured in: The 400-Degree Thanksgiving

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Ingredients

Yield:10 servings
  • 3tablespoons lemon juice, plus more to taste
  • ½teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper
  • ¼cup extra-virgin olive oil
  • 3large fennel bulbs, thinly sliced on a mandoline
  • 2Granny Smith apples, halved and cored, thinly sliced on a mandoline
  • 3celery stalks, thinly sliced on a mandoline
  • ⅓cup fennel fronds or roughly chopped parsley leaves
  • ½cup toasted walnuts
  • 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

144 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Tip
  • Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

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Ratings

5 out of 5
2,794 user ratings
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Comments

Kelli

Made this a day in advance, using one granny smith and one tart red apple (heirloom variety, not sure which) - and then forgot to add the parmesan and walnuts before serving. It was wonderful without, and stands up on its own as a nice, fresh side. Second day, I added this to an arugula salad with goat cheese, beets, toasted walnuts, and a lemon vinaigrette, which added nice texture and body, in addition to the flavor.

JaneB

Also good with hazelnuts or pecans. In fact, I tossed in some sugared pecans with the toasted ones and it added a nice dimension.

Trixeez

Mmmm and I think blue cheese instead of parm would be delish!

Susan H

Substituted small cucumbers for the GS apples and pistachios for the walnuts. Added a couple of finely chopped ramp bulbs (shallots would work too) and finally added 1/4 teaspoon mustard to the dressing.

TJK

Perfect summer salad too when too hot to cook. Used the thinnest mandolin setting, tossed apples, fennel, dressing together ~2 hours before and put in fridge. Then added nuts, parsley, cheese as serving. Great to make ahead of time.

Marla

Summer would not be "summer" without this! Roasted (well toasted) walnuts are a must, along with fennel fronds a-plenty.

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