Appetizer: Italy – Insalata Di Finocchi E Mele (Fennel-Apple 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 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, core removed, very thinly sliced (reserve fronds)
1 tart apple (such as Granny Smith), cored and very thinly sliced
1 small celery rib, very thinly sliced
1 / 3 cup (35 g) toasted walnuts, roughly chopped
1 / 4 cup (15 g) flat-leaf parsley leaves, chopped
1 oz / 28 g Parmesan, shaved
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, olive oil, salt, and several grinds of black pepper until emulsified.
Place sliced fennel, apple, and celery in a large bowl. Add half the vinaigrette and toss gently to coat to prevent browning.
Add toasted walnuts and parsley, then drizzle in remaining vinaigrette and toss again until evenly dressed. Adjust seasoning with salt and pepper.
Transfer to a platter and top with shaved Parmesan and a few chopped fennel fronds.
Let sit 5 minutes to lightly soften, then serve chilled or at cool room temperature before the soup.