Appetizer: United States – Shaved Fennel and Apple Salad with Dijon-Thyme Vinaigrette

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 15 min

Cook 0 min

Total 15 min

Ingredients

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

1 large fennel bulb, fronds reserved
1 crisp tart apple (e.g., Granny Smith), cored
2 ribs celery, thinly sliced on the bias
6 radishes, thinly sliced
1 / 4 cup (15 g) flat-leaf parsley leaves
1 tbsp (15 ml) chopped fennel fronds
1 / 4 cup (30 g) walnuts, toasted and roughly chopped
1 / 3 cup (30 g) shaved Parmesan or Pecorino
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) prepared horseradish (optional)
1 / 2 tsp (2.5 ml) fresh thyme leaves (or 1 / 4 tsp (1.25 ml) dried)
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 large fennel bulb, fronds reserved
1 crisp tart apple (e.g., Granny Smith), cored
2 ribs celery, thinly sliced on the bias
6 radishes, thinly sliced
1 / 4 cup (15 g) flat-leaf parsley leaves
1 tbsp (15 ml) chopped fennel fronds
1 / 4 cup (30 g) walnuts, toasted and roughly chopped
1 / 3 cup (30 g) shaved Parmesan or Pecorino
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 / 2 tsp prepared horseradish (optional)
1 / 2 tsp fresh thyme leaves (or 1 / 4 tsp dried)
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Cool, then roughly chop.
In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, horseradish (if using), and thyme. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
Trim the fennel, reserving some fronds. Using a mandoline or sharp knife, very thinly shave the fennel bulb and apple. Toss the apple with a splash of the vinaigrette or a little lemon juice to prevent browning.
In a large bowl, combine shaved fennel, apple, celery, radishes, parsley, chopped fennel fronds, and toasted walnuts. Drizzle with enough vinaigrette to lightly coat and toss gently. Adjust seasoning with salt and pepper.
Plate the salad and finish with shaved Parmesan and a crack of black pepper. Serve immediately for maximum crispness.