Crisp Fennel-Apple Watercress Salad with Lemon-Parmesan Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, very thinly sliced (fronds reserved)
1 Granny Smith apple, cored and cut into thin matchsticks
4 cups (120 g) watercress, loosely packed
1/4 cup (30 g) hazelnuts, toasted and chopped
1/3 cup (30 g) Parmesan, shaved
1 lemon, zested and juiced (about 3 tbsp (45 ml) juice)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1/3 cup (80 ml) extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, very thinly sliced (fronds reserved)
1 Granny Smith apple, cored and cut into thin matchsticks
4 cups (120 g) watercress, loosely packed
1/4 cup (30 g) hazelnuts, toasted and chopped
1/3 cup (30 g) Parmesan, shaved
1 lemon, zested and juiced (about 3 tbsp / 45 ml juice)
1 tsp Dijon mustard
1 tsp honey
1/3 cup (80 ml) extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

1. Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
2. In a bowl, whisk lemon zest, lemon juice, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
3. In a large bowl, toss fennel and apple with half the vinaigrette; let sit 5 minutes to lightly soften.
4. Add watercress and the remaining vinaigrette; toss gently to coat. Season to taste with salt and pepper.
5. Plate the salad, then finish with shaved Parmesan, chopped hazelnuts, and finely chopped fennel fronds. Serve immediately.