Fennel Apple Arugula Walnut Salad (Print Version)
Crisp fennel and apple combine with arugula, walnuts, and shaved cheese, tossed in lemony dressing.
# Ingredients:
→ Salad Base
01 -
2 bulbs fennel
02 -
1 red apple
03 -
4 cups arugula
04 -
Fennel fronds, reserved from bulbs
→ Toppings
05 -
1/4 cup walnuts
06 -
2 ounces pecorino or parmesan cheese
→ Dressing
07 -
1/4 cup olive oil
08 -
Juice of 1 lemon
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a small bowl or jar, whisk together olive oil, lemon juice, a generous pinch of salt, and a pinch of black pepper. Taste and adjust seasonings if necessary, then set aside.
02 -
Place walnuts in a dry skillet over medium-high heat. Stir frequently until the walnuts are fragrant and lightly browned, approximately 2-3 minutes. Remove from heat and set aside to cool.
03 -
Trim the root ends from the fennel bulbs. Remove and reserve the fronds. Using a mandoline or sharp knife, slice the fennel bulbs as thinly as possible. Roughly chop the reserved fennel fronds.
04 -
Cut the apple into quarters, leaving the core behind. Using a mandoline or sharp knife, slice the apple quarters into thin slices.
05 -
In a large mixing bowl, combine arugula, sliced fennel, apple slices, and chopped fennel fronds. Gently toss to distribute ingredients evenly.
06 -
Drizzle the reserved dressing over the salad. Toss thoroughly to ensure the greens and produce are evenly coated. Adjust seasoning with additional salt and pepper if needed.
07 -
Transfer salad to serving dish. Top with toasted walnuts and shave pecorino or parmesan cheese over the salad using a vegetable peeler. Serve immediately.
# Notes:
01 -
For the best flavor and texture, use crisp, tart apple varieties such as Honeycrisp or Pink Lady.