Shaved Fennel, Honeycrisp, and Celery Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, cored and shaved paper-thin (reserve fronds for garnish)
1 large Honeycrisp apple, cored and thinly sliced
1 tsp (5 ml) fresh lemon juice
3 celery ribs, thinly sliced on the bias (plus 1/4 cup (60 ml) tender leaves, if available)
1/3 cup (80 ml) walnuts, toasted and roughly chopped
1/4 cup (60 ml) flat-leaf parsley leaves
1 oz (28 g) Parmesan or Pecorino, shaved (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 small shallot, minced
1 tsp (5 ml) fresh thyme leaves
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) whole-grain mustard
1 tsp (5 ml) honey
1/4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, cored and shaved paper-thin (reserve fronds for garnish)
1 large Honeycrisp apple, cored and thinly sliced
1 tsp fresh lemon juice
3 celery ribs, thinly sliced on the bias (plus 1/4 cup tender leaves, if available)
1/3 cup walnuts, toasted and roughly chopped
1/4 cup flat-leaf parsley leaves
1 oz Parmesan or Pecorino, shaved (optional)
3 tbsp extra-virgin olive oil
1 small shallot, minced
1 tsp fresh thyme leaves
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp whole-grain mustard
1 tsp honey
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

1. Place the shaved fennel and sliced celery in a large bowl; reserve fennel fronds for garnish.
2. Toss the sliced apple with lemon juice to prevent browning, then add to the bowl.
3. If not already toasted, toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; set aside.
4. Make the warm dressing: In a small skillet over medium heat, warm the olive oil. Add shallot and thyme; cook until softened and fragrant, 1–2 minutes. Remove from heat and whisk in cider vinegar, Dijon, whole-grain mustard, honey, salt, and several grinds of black pepper.
5. Pour the warm dressing over the fennel, celery, and apple. Add parsley and half the walnuts; toss gently to coat. Taste and adjust seasoning.
6. Plate the salad; top with remaining walnuts, shaved Parmesan or Pecorino (if using), and fennel fronds. Serve immediately.