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Apple Fennel Salad
A light and tangy Italian salad with thinly sliced apples, celery, and fennel topped with walnuts and Parmigiano Reggiano PDO
Servings 4 -6 as a side
Ingredients
- 3 tablespoons freshly squeezed lemon juice* (plus more to taste)
- 1/4 cup Extra Virgin Olive Oil
- Fine sea salt and freshly ground black pepper
- 1 fennel bulb, thinly sliced
- 3 Granny Smith apples, halved, cored, & thinly sliced
- 3 celery stalks, thinly sliced
- 1/2 cup honey roasted walnuts, coarsely chopped
- 1/4 cup shaved Parmigiano Reggiano
Instructions
- In 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!
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