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A close-up of a salad with thinly sliced green apples, chopped walnuts, and shredded cabbage, dressed in a creamy mustard vinaigrette, served on a beige ceramic plate.

Fennel-Green Apple Salad

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Thinly shaved fennel and crisp green apples tossed in a bright, tangy mustard vinaigrette, finished with crunchy toasted walnuts and nutty Parmigiano curls. Bright, fresh, and bursting with texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Modern American, Seasonal
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fennel & Green Apple Salad
  • 1 Fennel bulb thinly shaved (reserve fronds for garnish)
  • 1 Green apple thinly sliced
  • 1 tablespoon Lemon juice
  • ¼ cup Toasted walnuts roughly chopped
  • ¼ cup Parmigiano-Reggiano shaved
Mustard Vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Whole grain mustard
  • 2 tablespoon Apple cider vinegar
  • 1 teaspoon Honey
  • 3 tablespoon Olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon Black pepper

Equipment

  • Mandoline or sharp knife
  • Mixing bowls (small and medium)
  • Whisk

Method
 

Prep the Salad
  1. Thinly shave fennel with a mandoline or sharp knife. Thinly slice the green apple and toss immediately with lemon juice to prevent browning.
Make the Vinaigrette
  1. Whisk Dijon mustard, whole grain mustard, apple cider vinegar, honey, salt, and black pepper in a small bowl.
  2. Slowly drizzle in olive oil while whisking to emulsify.
Toss & Plate
  1. Toss shaved fennel and apple slices with the mustard vinaigrette until evenly coated.
  2. Garnish with toasted walnuts, shaved Parmigiano-Reggiano, and reserved fennel fronds.

Nutrition

Calories: 680kcalCarbohydrates: 51gProtein: 13gFat: 50gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gCholesterol: 17mgSodium: 3072mgPotassium: 1258mgFiber: 13gSugar: 35gVitamin A: 622IUVitamin C: 42mgCalcium: 439mgIron: 3mg

Notes

Storage: Once dressed, the fennel and apple soften and the salad loses its crunch, so this is best eaten the same day. You can shave the fennel, slice the apple (toss with lemon juice to keep it from browning), and make the vinaigrette up to a day ahead, storing each separately, then toss it all together right before serving.

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