Dressed with a tangy mustard vinaigrette and sprinkled with toasted almond flakes, this super Crispy Apple and Fennel Salad is set to please any palate!
When it comes to selecting ingredients for a salad, fennel isn’t one that would naturally come to mind.
All credit goes to my husband who changed that when, in the course of preparing a salad that was a ‘little different’, served up this Crispy Apple and Fennel combination. I’ve been making it ever since!!!
Tart crunchy apples work best in this salad. I tend to choose Granny Smith or Pink Lady apples or a combination of both if l want to add a little more colour.
Raw fennel adds great flavour to salads but if sliced too thickly, can be fibrous. By shaving the fennel and apples thinly you’ll bring out the best flavours of both.
The slightly sweet fennel has an aniseed flavour, which blends beautifully with the tartness of the apples and the nuttiness of the toasted almond flakes. Dressed with a mustard vinaigrette, this really is a magical mix of flavours and textures!
Clean and full of fresh flavours, this Crispy Apple and Fennel Salad is going to exceed your expectations. It did so for me!!
Preparation Time: 20 minutes Serves: 4
- 1 large fennel bulb (Note 1)
- 1 – 2 crisp, tart apples (Note 2)
- 1 tbsp toasted almond flakes
- juice of 1/2 a lemon
- a few wispy fennel fronds
- 1 tsp seeded mustard
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- salt, pepper to taste
- a couple of drops of water (optional) (Note 3)
- Place the dressing ingredients in a small bowl and mix gently. Set aside.
- Prepare and slice the fennel. Place in a bowl and sprinkle with a little lemon juice to prevent discolouration.
- Core and slice the apples. Place in the same bowl as the fennel.
- Pour the dressing over the fennel and apples slices and mix gently. I tend to use my hands for this part. Transfer to a serving dish.
- Sprinkle the flaked almonds on top. Snip off a few wispy fennel fronds from the stalks and scatter over the salad.
- Serve immediately.
- Wash the fennel bulb. Cut off the fennel stalks close to where they connect to the bulb. The stalks are the long bits with feathery fronds attached. Remove the outer layer of the bulb if tough, discoloured or damaged. Cut the bulb in half lengthwise as shown in the photo. Cut a wedge out of the base of the bulb to remove the core. It is preferable to use a mandolin to shave the fennel into thin slices, roughly 3mm / 0.12 inch thick. Alternatively, use a vegetable peeler or a sharp knife and a steady hand.
- Wash, core and halve the apples. The same method and thickness used for slicing the fennel can be applied to the apples as well.
- If you feel that the dressing is a little too thick for your liking, thin it down with a few drops of water. You can prepare the dressing ahead of time, but don’t dress the salad until just before serving.