Fennel And Apple Salad Recipe

FENNEL APPLE SALAD



Fennel Apple Salad image

A simple, refreshing, savory-sweet salad. Thinly sliced fennel is tossed with apple, orange, herbs and an orange- Dijon vinaigrette. Would pair beautifully with grilled fish or roasted, herb chicken and a crisp white wine such as a Sancerre.

Recipe From allrecipes.com

Provided by EAUBELLE

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

1 bulb fennel, thinly sliced
1 medium apple, cut into matchsticks
1 clementine (Mandarin orange) - peeled, segmented, and segments cut in half
¼ cup pitted kalamata olives, sliced
1 cup thinly sliced Swiss chard
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 tablespoons orange juice
1 tablespoon Dijon mustard
½ teaspoon celery seed
½ teaspoon dried oregano
sea salt to taste
1 pinch freshly ground black pepper to taste
¼ cup extra virgin olive oil
Calories215.6 calories
Carbohydrate18.1 g
Fat16.7 g
Fiber4.9 g
Protein2 g
SaturatedFat2.3 g
Sodium365.3 mg
Sugar6.7 g

Steps:

  • Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl.
  • Scatter basil and parsley atop fennel salad.
  • Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl.
  • Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.
  • Pour dressing over salad; toss to combine.

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)
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Calories114
UnsaturatedFat6 grams
Carbohydrate13 grams
Fat7 grams
Fiber4 grams
Protein2 grams
SaturatedFat1 gram
Sodium176 milligrams
Sugar7 grams

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE



Fennel and Apple Salad with Cider Vinaigrette image

Recipe From epicurious.com

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Picnic     Backyard BBQ     Vinegar     Apple     Pecan     Fennel     Arugula     Fall     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

  • Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

FENNEL-AND-APPLE SALAD WITH GOAT CHEESE



Fennel-and-Apple Salad with Goat Cheese image

This fresh and crunchy salad feeds a crowd.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 medium fennel bulbs (2 1/4 pounds total)
2 stalks celery, trimmed, strung with a vegetable peeler
1 Fuji apple
2 lemons
3/4 cup dried apricots, torn into bite-size pieces
1/4 cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 four-ounce log fresh goat cheese

Steps:

  • Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
  • Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.

FENNEL AND APPLE SALAD



FENNEL AND APPLE SALAD image

Recipe From epicurious.com

Categories     Leafy Green

Number Of Ingredients 7

1 small head of fennel
1 head of escarole
1 Apple
3 tbsp cider vinegar
1 shallot
1 tsp Dijon mustard
2 cloves garlic

Steps:

  • In a small bowl, whisk 6 tbsp of the oil, the vinegar, shallot, 1/2 tsp of the mustard, and 1/4 tsp salt. Set aside. Meanwhile in large bowl toss the fennel bulb, escarole, Apple, 1/4 tsp salt and pinch of pepper with with any juice.

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