Easy,  Egg free,  Gluten free,  Great for kids,  Healthy,  Lunch,  Paleo,  Refined sugar free,  Sides,  Vegetarian,  Wheat free

Crunchy apple and fennel salad

Apple and fennel salad on a plate.
Try me, I bet you’ll like me.

This apple and fennel salad, well… It is a little unusual (if you like your salad to have green leaves or be entirely savoury) but oh so good. Wonderful with rich meats (ribs or wings) or plain meats (pork) or really, anything you like, as a light refreshing side or even a stand-alone summer lunch or snack. I bet this would be also great for a summer picnic or as a part of your Christmas feast if you don’t mind the apple might brown a little.

All you need is a mandoline to get those apple and fennel pieces nice and thin. I cut the apple crescents in half again so that my littlies can fit them into their mouth without too much trouble.

Apple and fennel salad on a plate.

What exactly is fennel?

I have been looking for a new vegetable to try to make a refreshing summer salad. I found one in fennel, though to be entirely correct, fennel is actually a medicinal herb. It has a mild taste of licorice and contains not only loads of fibre, but also nutrients like magnesium, potassium, and calcium so that so you can feel all virtuous while savouring the all-round scrumptiousness of this salad.

I found this recipe on Chef Steps but have slightly amended it, as below (to cater for little ones who might not be so keen on a strong taste of vinegar in the dressing).

I hope this will become your new favourite summer salad!

Apple and fennel salad on a plate.

Ingredients

  • 1 medium sized apple
  • 1 small bulb of fennel
  • 30g walnuts
  • 25g olive oil
  • splash of apple cider vinegar
  • 15g honey

Method

  1. Slice apple and fennel thinly on the mandoline.
  2. Gently toss the apple slices with the fennel slices.
  3. Roughly chop the walnuts.
  4. Mix olive oil, apple cider vinegar and honey in a jar and dress the apple and fennel with the mixture.
  5. Scatter walnuts over the top.
  6. This salad is best served as soon as it is made. Enjoy!

Recipe notes

This recipe is based on a ChefSteps recipe which you can find here.

Crunchy apple and fennel salad

Author: Katerina | Once a Foodie

Ingredients

  • 1 medium sized apple
  • 1 small bulb of fennel
  • 30 g walnuts
  • 25 g olive oil
  • splash of apple cider vinegar
  • 15 g honey

Instructions

  • Slice apple and fennel thinly on the mandoline.
  • Gently toss the apple slices with the fennel slices.
  • Roughly chop the walnuts.
  • Mix olive oil, apple cider vinegar and honey in a jar and dress the apple and fennel with the mixture. Toss gently again.
  • Scatter walnuts over the top.
  • This salad is best served as soon as it is made. Enjoy!

Notes

As noted above, this recipe is based on a ChefSteps recipe which you can find here.
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: