Fennel and Apple Salad with sun-dried tomatoes, walnuts, and arugula. Fresh and light, this salad is perfect as an appetizer for a buffet or as a side dish to accompany meat or fish dishes, or to take to the office or work.
I really like the combination of these ingredients. The result is a pleasant and furthermore healthy dish. If you wish, you can use other ingredients. Fennel, in fact, blends well with other vegetables, but also with other types of fruit, for example, the delicious Fennel and Salmon Salad.
The secret to an excellent dish is to cut the fennel thinly with a mandoline or a very sharp knife.
A simple and quick salad to prepare, which becomes a fresh and light dish, ideal as an appetizer or a second course: practically a tasty alternative to Sautéed Fennel and Cherry Tomatoes. If you, like me, love this vegetable rich in beneficial properties for health, also try the Fried Fennel Finger Food or the Baked Fennel Cutlets with Scamorza.
But now, let’s see together how to make the Fennel and Apple Salad recipe. Get the ingredients ready as we begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 – 3
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 1 fennel
- 1 apple (organic, not too ripe)
- 5 walnuts (quantity to taste)
- arugula (quantity to taste)
- 2 sun-dried tomatoes (or 3)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- lemon juice (optional)
Tools
To make the Fennel and Apple Salad recipe, you will need:
- 1 Mandoline
- 1 Bowl
Steps
HOW TO MAKE FENNEL AND APPLE SALAD
First, wash the fennel under running water and cut the stalks up to the base: save the green fronds to use as a final decoration. Divide the fennel in half and remove the tougher outer leaves.
With a sharp knife (or a mandoline), cut it into thin slices lengthwise.
Slice the apple (preferably organic) into thin slices, leaving the skin on.
Prepare the citronette: squeeze the juice of half a lemon (or less if you don’t like it too acidic), salt and pepper, and slowly add the extra virgin olive oil, whisking with a fork.
Place the fennel slices on a serving plate (or in a bowl), add the apple slices, the sun-dried tomatoes cut into pieces, the coarsely chopped walnuts, the fennel fronds, and the arugula (or salad greens), then dress with the citronette. Let it marinate for a few minutes and serve.
Here’s the Fennel and Apple Salad ready. Enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the Fennel and Apple Salad freshly dressed to enjoy it at its best. At most, you can store it in the refrigerator in an airtight container and eat it the next day.
Tips and Variations
– The fennel and apple salad is very versatile. You can also add cheese cubes, Grana Padano shavings, or anchovy fillets in oil to the ingredients.
– If you don’t like the acidic taste of lemon, you can replace it with a light vinegar like apple cider vinegar or omit it altogether.
Facts and Properties of Fennel
When buying them, always check that they are intact, without cuts, with the leafy sheath compact and crunchy. The best ones are the younger, freshly picked specimens, recognizable by the barely visible veins and the bright white color.
They are highly recommended in low-calorie diets, because they provide very few calories and are filling, while simultaneously providing a good amount of fiber.
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