Appetizer: United States – Crisp Fennel-Apple Radish Salad with Lemon-Dijon Vinaigrette and Herbed Almonds

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

1 medium fennel bulb, fronds reserved
1 tart apple (such as Granny Smith), cored and cut into matchsticks
6 radishes, thinly sliced
2 tbsp (30 ml) chopped fresh parsley or dill (or a mix)
1 / 3 cup (35 g) toasted sliced almonds
1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
1 tsp Dijon mustard
1 tsp honey or maple syrup
3 tbsp (45 ml) extra-virgin olive oil
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

Trim fennel, reserving fronds. Halve the bulb, remove the core, and slice very thinly (mandoline if possible).
In a large bowl, whisk lemon juice and zest with Dijon, honey, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified. Add red pepper flakes if using.
Add sliced fennel, apple matchsticks, and radishes to the bowl. Toss to coat lightly in the vinaigrette.
Fold in chopped herbs and toasted almonds. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Transfer to a serving platter and garnish with chopped fennel fronds. Serve immediately for maximum crispness.