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Apple Fennel Salad

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. —Jason Purkey, Ocean City, Maryland
Apple Fennel Salad Recipe photo by Taste of Home

Ingredients

  • 1/2 cup balsamic vinegar
  • 8 cups fresh arugula or baby spinach
  • 1 large fennel bulb, thinly sliced
  • 1 large tart apple, julienned
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 4 ounces crumbled goat cheese
  • 1 cup glazed walnuts

Directions

  1. In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
  2. In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts.
  3. Drizzle eight plates with balsamic glaze. Top with salad.

Apple Fennel Salad Tips

What does fennel taste like?

Fennel mildly tastes like anise or licorice. It mellows and sweetens once cooked. Fennel has a crisp, celery-like texture. This recipe calls for the bulb, but the tops can be saved as garnishes for salads, soups and pastas. They can also be used to enhance homemade stock. Check out our favorite recipes featuring fennel.

How do you prepare fennel for salad?

To prepare fennel for use in a salad, first separate the bulb from the stalks and leaves. Remove any tough interior pieces of the bulb and then slice thinly on a mandolin or with a chef’s knife.

What goes well with fennel salad?

Fennel salads pairs well with seared scallops, baked fish and grilled chicken. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

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