Side Dish: United States – Apple-Fennel Slaw with Lemon Dijon

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 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

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

1 medium fennel bulb, cored and very thinly sliced (about 2 cups (150 g))
1 crisp apple (Honeycrisp or Granny Smith), matchsticked
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) lemon zest (optional)
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) honey or maple syrup
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh parsley or fennel fronds
Pinch of kosher salt
Freshly ground black pepper to taste
2 tbsp (15 g) toasted sliced almonds (optional)

Show original ingredient measurements

1 medium fennel bulb, cored and very thinly sliced (about 2 cups / 150 g)
1 crisp apple (Honeycrisp or Granny Smith), matchsticked
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest (optional)
1 tsp Dijon mustard
2 tsp honey or maple syrup
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp chopped fresh parsley or fennel fronds
Pinch of kosher salt
Freshly ground black pepper to taste
2 tbsp (15 g) toasted sliced almonds (optional)

Instructions

In a large bowl, whisk lemon juice, lemon zest (if using), Dijon, and honey until smooth. Slowly whisk in olive oil to emulsify. Season with a pinch of salt and several grinds of pepper.
Add the sliced fennel and matchsticked apple to the bowl and toss immediately to coat, preventing the apple from browning.
Fold in parsley (or fennel fronds) and almonds, if using. Let the slaw sit for 5–10 minutes to lightly soften while staying crisp.
Taste and adjust seasoning with more lemon, salt, or pepper as desired. Serve chilled or at cool room temperature alongside the omelette to brighten and balance its rich, salty flavors.