Dining at Gaia’s House maybe I should have named this Fennel Salad with Apple and Walnuts Recipe that I had a few nights ago at my friend’s house. She knows I don’t particularly like fennel, so she offered me this fennel salad recipe to let me taste new side dishes for my diet.
After talking with my nutritionist and understanding the quantities of ingredients I can use for this salad dish, I’m here to share with you Gaia’s recipe. She also adds yogurt dressing, unfortunately, I don’t, but if you’re not on a diet, you can add a generous tablespoon.
Since it’s a salad, there’s no cooking involved in this recipe, but I can tell you there’s a brief resting time to let all the rich side dish ingredients flavor better.
Over the years I have prepared several salads, easy and quick sides and especially economical ones that often solve the problem of “what to serve with this main course?” From the Fennel and Orange Salad, the classic winter one with black olives that you all surely know very well, to Potatoes with Yogurt and Chive Sauce. The Warm Octopus and Potato Salad and then much more summery dishes like the Pasta Salad that I love and highly recommend you try up to the most famous in the World: the Rice Salad! Everyone has their own recipe for this dish, and heaven forbid we contradict each other because only we have the secret to the perfect recipe. Of course, I recommend reading and trying my recipe as well!
Before moving on to the Fennel and Apple Salad recipe, I remind you that in the box below the recipe you will find all the blog’s social channels and especially I look forward to seeing you every morning in the group and on the Facebook fan page of Le Ricette di Bea. The Good Morning and the Recipe of the Day await you!!!
Below you will find the links to other recipes, each blue text will take you directly to the recipe you have chosen to read!!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 209.96 (Kcal)
- Carbohydrates 10.72 (g) of which sugars 10.30 (g)
- Proteins 2.83 (g)
- Fat 16.90 (g) of which saturated 2.01 (g)of which unsaturated 0.01 (g)
- Fibers 6.10 (g)
- Sodium 202.54 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fennel Salad with Apple and Walnuts for Two
- 1 fennel (medium-large)
- 1 apple (medium-large, mine was a Pinova Apple)
- 10 walnuts (only the kernel)
- 1 tablespoon extra virgin olive oil (generous)
- 1 pinch salt
- 1 pinch black pepper
If you want to try Gaia’s Recipe version, add a generous tablespoon of yogurt dressing for salads, I generally like the one for Caesar Salad or the chive sauce.
If you want, you can read and then try my recipe for Greek sauce, perfect for roasts or grilled sides, a delight!!!
Tools for Fennel Salad with Apples and Walnuts
I will list both the mandoline and the knife as necessary tools, I used the knife to cut the fennel and apple, but if you have a mandoline it works great. Be careful with your fingers in both cases.
- 1 Bowl
- 1 Mandoline
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Fork
- 1 Nutcracker
Steps for Fennel Salad with Apple and Walnuts Recipe
We start the preparation of this recipe by washing both the apple and the fennel well. If you bought whole walnuts, you will also need to crack them with a nutcracker and keep only the kernel aside.
Now take the knife or mandoline and place it on a wooden cutting board, slice both the fennel and the apple as thinly as possible. The recipe and quantities are designed for a side dish for two people, so if you need to prepare a larger fennel and walnut salad, you will need to increase the quantities of all the ingredients.
Place both ingredients in a nice large bowl, then add the walnut kernels. Pour a generous tablespoon of extra virgin olive oil into the bowl. Sprinkle with a pinch of salt and black pepper. Use the fork and spoon to mix the ingredients.
If you have the bowl lid that you have used, you can easily cover the salad and let it rest for about ten minutes before serving it at the table. After this time, we will be ready to serve our beautiful and delicious fennel salad with apples and walnuts.
Both Gaia and I accompanied a meat dish with the fennel and apples, you can of course serve fish with this side dish. In both cases, I recommend choosing grilled or roasted meat or fish main dishes. The fennel and apple salad is a fresh, light side dish that refreshes the palate after a flavorful main course.
I just have to remind you that I look forward to seeing you here in my kitchen every day with many other quick and delicious recipes like this one! Enjoy your meal!!!
Storage and Variations
Storage: You can store the Fennel Salad with Apple and Walnuts in a container with a lid for a day in the fridge. I recommend adding a small splash of lemon juice so the fennel and apple will not darken.
Variations: of course, the choice of apple variety is up to your taste and preference, but for walnuts, I can say that you can replace them with almonds or peanuts.
