Appetizer: Italy – Insalata di Finocchio e Mela Verde (Fennel and Green Apple Salad)

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 20 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

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

1 large fennel bulb, fronds reserved
1 Granny Smith apple, julienned
2 celery ribs, thinly sliced on the bias
1 / 4 cup (15 g) flat-leaf parsley leaves, roughly chopped
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste
1 / 8 tsp (0.625 ml) freshly ground black pepper

Show original ingredient measurements

1 large fennel bulb, fronds reserved
1 Granny Smith apple, julienned
2 celery ribs, thinly sliced on the bias
1 / 4 cup (15 g) flat-leaf parsley leaves, roughly chopped
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Trim fennel and reserve a handful of fronds. Shave the bulb very thinly with a mandoline or sharp knife; optionally soak in ice water 5 minutes for extra crispness, then drain and pat dry.
Julienne the apple and toss with 1 teaspoon (5 ml) lemon juice to prevent browning.
In a bowl, whisk lemon zest, remaining lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, apple, celery, parsley, most of the walnuts, and 1–2 tablespoons (15 to 30 ml) chopped fennel fronds. Add vinaigrette and toss gently to coat. Adjust seasoning to taste.
Let sit 5 minutes to lightly soften, then garnish with remaining walnuts and fronds. Serve chilled or at cool room temperature.

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Trim fennel and reserve a handful of fronds. Shave the bulb very thinly with a mandoline or sharp knife; optionally soak in ice water 5 minutes for extra crispness, then drain and pat dry.
Julienne the apple and toss with 1 teaspoon lemon juice to prevent browning.
In a bowl, whisk lemon zest, remaining lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine shaved fennel, apple, celery, parsley, most of the walnuts, and 1–2 tablespoons chopped fennel fronds. Add vinaigrette and toss gently to coat. Adjust seasoning to taste.
Let sit 5 minutes to lightly soften, then garnish with remaining walnuts and fronds. Serve chilled or at cool room temperature.