Fennel and Apple Walnut Salad
This salad combines thinly sliced fennel and crisp apple slices tossed with toasted walnut pieces. The ingredients are gently mixed to maintain their textures, resulting in a fresh, crunchy, and slightly licorice-scented dish with a nutty depth.
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.
