Why I Keep Coming Back to This Salad
So, I was poking around the fridge, looking for something fresh but didn’t want to toss together another dull fruit and veggie mix. Then I remembered: fennel. It’s not flashy, not trendy-looking, but it’s like biting into a crisp, slightly licorice-scented cloud that somehow grounds the whole dish. And apples? They bring this muted sweetness, kind of like a whisper, not loud but persistent. Walnut pieces for crunch—more than just crunchy, they add this nutty, faintly bitter depth that sticks around. I think what’s surprising is how the textures play off each other: crispy, tender, chewy. No end-of-summer picnic I’ve had recently would feel right without it. Weird how something so simple can feel so satisfying. Maybe because it’s honest. No pretenses. Just food, honestly meant to be eaten with your hands and a little surprise in every bite.
Fennel and Apple Walnut Salad
Equipment
- Chef’s knife
- Cutting board
- Toasted dry skillet
- Mixing bowls
- Salad tongs or large spoon
Ingredients
- 1 bulb fennel bulb trimmed and thinly sliced
- 2 apples cored and thinly sliced
- 1/2 cup walnut halves toasted until golden
- 2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice freshly squeezed
- to taste salt and pepper for seasoning
Instructions
- Using a chef's knife and cutting board, thinly slice the fennel bulb, aiming for uniform, crisp-looking strips approximately 1/8 inch thick. Arrange slices on a large mixing bowl.
- Core the apples and slice them thinly, about the same thickness as the fennel. Add apple slices to the bowl with fennel.
- Heat a dry skillet over medium heat and add walnut halves. Toast for about 5 minutes, shaking frequently, until golden brown and fragrant. Remove from heat and roughly chop or leave halves as desired.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing. Adjust seasoning to taste.
- Pour the dressing over the sliced fennel and apples. Toss gently with salad tongs or a large spoon until the ingredients are evenly coated, ensuring the fennel and apple slices remain crisp.
- Scatter the toasted walnuts over the top of the salad. Serve immediately for maximum crunch and freshness.
Sometimes I wonder if the best recipes are hidden in the everyday. Just stuff you have around, meshing in ways you don’t expect. This salad’s one of those. Easy. No fuss. And kind of honest about what I want right now — fresh, crunchy, a little bit sneaky in flavor.
