Home > Salads > Fruit Salads > Apple Fennel Salad Apple Fennel Salad September 20, 2018 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A light and tangy Apple Fennel Salad with thinly sliced apples, celery, and fennel topped with walnuts and parmesan Apple Fennel Salad I took a trip to Italy earlier this year and came away so inspired by all the different foods I ate while there. This apple and fennel salad is a recreation of one of the most surprisingly tasty things I ate in Italy. Surprising in a good way of course 🙂 In one of the cooking classes my husband and I attended, we watched as the instructor made a variation of this salad. The entire time I thought, I won’t love this one — mostly because fennel is not my favorite. But when it came time to eat it, I was obsessed — I couldn’t get enough. The flavors complement each other so well that this salad even converted me to liking fennel. Now, many months later, and after making this recipe way too many times, I’m sharing it here 🙂 Good ingredients make a huge difference With recipes that require so few ingredients, the ingredients use make such a big difference. For this apple fennel salad, the olive oil makes the biggest difference. Since the dressing on this salad is really only 2 ingredients — olive oil and lemon (plus salt and pepper), the better the olive oil, the better the flavor. With good, extra virgin olive oil, you’ll be shocked how good the “dressing” is for only having 2 ingredients. Apple fennel salad tips This apple fennel salad is so easy to make, but here are a few tips to get it tasting its best. Emulsify the oil. To do this combine the lemon juice and extra virgin olive oil in a mason jar and shake it until well combined. Use a mandoline slicer. The fennel bulb, apples, and celery all get sliced very thing, giving this salad a great texture with a variation of flavors in each bite. Using a mandolin slice ensures everything is uniformly and consistently cut. We want paper thin apple and fennel pieces for this salad. Toast the walnuts. Toasting the walnuts adds so much flavor to this salad. If I’m pressed for time, I’ll often buy toasted or candied walnuts from the grocery store. Apple fennel salad storage notes This salad doesn’t sit well, so avoid making it too far in advance. While the lemon juice will delay the apple from browning too quickly, I wouldn’t recommend making this salad more than 30 minutes in advance. This salad is best with very cold ingredients so make sure to stick the fennel, apple, and celery in the fridge for a few hours before preparing this salad. Add the walnuts and cheese right bfore serving to keep both these toppings from getting soggy. Pair this apple fennel salad with one of these main dishes: Pepperoni Saporiti pasta with a sweet bell pepper sauce Stuffed Shells with Sausage comforting and hearty pasta dish Bruschetta Chicken balsamic grilled chicken Chicken Parmesan Meatballs with mozzarella cheese Italian Sausage Orzo Soup with lots of veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Fennel Salad 5 from 5 votes - Review this recipe A light and tangy Italian salad with thinly sliced apples, celery, and fennel topped with walnuts and Parmigiano Reggiano PDO SAVE TO RECIPE BOX Print Recipe Apple Fennel Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A light and tangy Italian salad with thinly sliced apples, celery, and fennel topped with walnuts and Parmigiano Reggiano PDO Course Salad Cuisine Italian Keyword apple walnut salad Prep Time 15 minutes Total Time 15 minutes Servings 4 -6 as a side Author Chelsea Ingredients3 tablespoons freshly squeezed lemon juice* (plus more to taste)1/4 cup Toscano PGI Extra Virgin Olive OilFine sea salt and freshly ground black pepper1 fennel bulb, thinly sliced3 Granny Smith apples, halved, cored, & thinly sliced3 celery stalks, thinly sliced1/2 cup honey roasted walnuts, coarsely chopped1/4 cup shaved Parmigiano Reggiano PDO InstructionsIn a mason jar, add the freshly squeezed lemon juice and Toscano PGI Extra Virgin Olive Oil. Add salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Put on the lid and shake to combine until dressing is emulsified. Add and taste to adjust salt/pepper/lemon as needed. (If your lemon isn't super ripe, you might want a bit more juice).Using a mandolin slicer, thinly slice the fennel bulb. Cut the apples in half and then half again. Remove the core and then thinly slice all the apples on the mandolin slicer. Thinly slice the celery on the mandolin. Add the fennel, apple, and celery to a large bowl.Gently toss the salad with the dressing. Right before serving add the roasted walnuts and freshly shaved/grated Parmigiano Reggiano PDO. Enjoy! Recipe Notes*Depending on how much total fruit/veggies your salad yields and your preference for amount of dressing, you may want to double the dressing. We often like a doubled amount of dressing, but double/add to your desired preference DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.