Fennel Apple Salad Recipe

Introduction

This Fennel Apple Salad is a refreshing and crisp dish that combines the subtle anise flavor of fennel with the sweetness of green apples. Topped with toasted almonds and creamy manchego dressing, it’s perfect as a light lunch or a sophisticated side.

Ingredients

• ⅓ cup grated manchego (+ more for topping)
• 3-4 tbsp fresh dill (chopped)
• 1 ½ tbsp dijon mustard
• 1 ½ tbsp Japanese mayo
• 2 tsp honey
• 2 ½ lemons (zest of one, juice of the rest, save a little for the fennel)
• ⅓-½ cup olive oil (adjust to taste)
• Salt and pepper (to taste)
• 3 large fennel bulbs (or 4 medium ones)
• 2 green apples
• 3 scallions (chopped, green part only)
• ⅓ cup slivered almonds (toasted)

Instructions

1. Step 1: In a bowl, combine the grated manchego, chopped dill, dijon mustard, Japanese mayo, honey, lemon juice, and lemon zest. Mix well until smooth.
2. Step 2: Slowly drizzle in the olive oil while whisking or stirring constantly to create an emulsified dressing. Start with ⅓ cup and add more to taste. Season with salt and pepper.
3. Step 3: Shave the fennel bulbs thinly and toss with a little lemon juice to prevent browning and brighten the flavor.
4. Step 4: Shave the green apples thinly and soak them in salted cold water or lightly lemoned water to keep them from browning.
5. Step 5: Drain the apples and combine them with the fennel slices, chopped scallions, and toasted slivered almonds in a large bowl.
6. Step 6: Pour the dressing over the salad and gently toss to coat everything evenly. Let the salad sit for 20-30 minutes to allow flavors to meld.
7. Step 7: Serve topped generously with additional manchego and a sprinkle of black pepper. If preparing ahead, add the topping right before serving.

Tips & Variations

• For a nuttier flavor, try substituting toasted walnuts or pecans for the almonds.
• If you can’t find Japanese mayo, regular mayo works fine but the Japanese version adds a lighter, subtly sweeter taste.
• To enhance the texture, you can lightly toast the almonds until golden but be careful not to burn them.
• Add a handful of arugula or baby spinach for extra greens and a peppery punch.

Storage

Store the salad undressed in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss just before serving for the freshest texture. Leftover dressed salad can be refrigerated for up to 24 hours but may soften slightly. Re-toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, a firm, slightly nutty cheese like Parmesan or Pecorino Romano can be good substitutes if manchego is unavailable.

How do I prevent the apples from browning?

Soaking the shaved apples in salted cold water or lemon juice water immediately after slicing helps prevent browning and keeps them crisp and fresh.

Fennel Apple Salad Recipe

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4.4 from 100 reviews

A refreshing and flavorful Fennel Apple Salad featuring crisp fennel bulbs and green apples, combined with a tangy and creamy manchego dill dressing, toasted almonds, and fresh scallions. This salad is perfect as a light appetizer or a side dish, offering a delightful balance of sweet, tangy, and nutty flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ⅓ cup grated manchego cheese (+ more for topping)
• 3–4 tbsp fresh dill, chopped
• 1 ½ tbsp Dijon mustard
• 1 ½ tbsp Japanese mayonnaise
• 2 tsp honey
• 2 ½ lemons (zest of one lemon, juice of the rest – save a little lemon juice for fennel)
• ⅓ to ½ cup olive oil (adjust to taste)
• Salt and pepper to taste

Salad

• 3 large fennel bulbs (or 4 medium), shaved
• 2 green apples, shaved
• 3 scallions (green part only), chopped
• ⅓ cup slivered almonds, toasted

Instructions

1. Prepare the dressing: In a mixing bowl, combine the grated manchego, chopped dill, Dijon mustard, Japanese mayonnaise, honey, lemon zest, and lemon juice. Slowly stream in the olive oil while whisking continuously to emulsify the dressing. Begin with ⅓ cup of olive oil and add more as needed to reach desired consistency. Season with salt and pepper to taste.
2. Prepare the fennel: Shave the fennel bulbs thinly and toss with a little lemon juice to prevent browning and add freshness.
3. Prepare the apples: Shave the green apples thinly and soak in salted cold water or water with added lemon juice to prevent browning.
4. Assemble the salad: In a large bowl, combine the shaved fennel, apples, chopped scallions, and toasted slivered almonds. Add the prepared dressing and gently toss to coat all ingredients evenly. Let the salad sit for 20-30 minutes to meld flavors.
5. Serve: When ready to serve, plate the salad and top generously with additional grated manchego cheese and a dash of black pepper. Enjoy immediately for best texture and flavor.

Notes

• If preparing ahead, wait to add the extra manchego topping until just before serving to maintain its fresh texture.
• Adjust olive oil quantity based on your taste preference for dressing thickness and richness.
• Soaking apples in lemon water prevents discoloration and keeps the salad visually appealing.
• To toast almonds, lightly heat them in a dry skillet over medium heat until golden and fragrant, then cool before adding.

Keywords: Fennel Apple Salad, Manchego, Dill Dressing, Green Apple Salad, Fresh Salad, Toasted Almonds, Light Salad, Mediterranean Salad