Apple Fennel Salad

This is a quick and easy salad.  I love to eat this all by itself, but it would also make a great side salad.  It’s pretty too!

Apple Fennel Salad


½ to a whole fennel

2 small apples shredded (Fuji or Honey Crisp when they are in season)

½ cup pomegranate seeds

¼ cup chopped raw walnuts

6 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

1 tablespoon honey

1 teaspoon thyme (dried or fresh)


To make the dressing:  Put the lemon juice, honey, and thyme in a bowl.  Slowly add the olive oil, whisking until everything is combined.


To make the salad:  Thinly slice the fennel on a mandolin.  Shred the apples either using a food processor or a grater.  Add in the pomegranate seeds and walnuts.  Toss with the dressing.


Serves 2

Fennel is one of my favorite vegetables to eat raw.  It can be cooked too, but it really tends to lose it’s flavor when cooked.  You have probably seen fennel in the store, but not known what it is.  It is actually a member of the parsley family.  It has a white bulb and long green stems, called fronds, that come out of the top.  You can use the fronds, but the real flavor is in the bulb.  It is crunchy and sweet and tastes a bit like licorice or anise.  The best way to use it raw is to slice it thin on a mandoline as used in this recipe.


Fennel image

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