Side Dish: United States – Lemon-Dill Apple Fennel Crunch

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 4 min

Total 19 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish, if desired)
1 tart apple (e.g., Granny Smith), cut into matchsticks
3 cups (90 g) baby arugula, loosely packed
1 / 4 cup (30 g) thinly sliced red onion (optional)
1 / 3 cup (35 g) walnuts or pecans, toasted and roughly chopped
2 tbsp (30 ml) chopped fresh dill (or chives)
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp maple syrup (or 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

Toast the nuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
Whisk together lemon juice, Dijon, maple syrup, olive oil, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, sliced fennel, apple matchsticks, red onion (if using), cooled nuts, and dill.
Drizzle with the dressing and toss gently to coat. Taste and adjust salt and pepper as needed.
Garnish with chopped fennel fronds if desired and serve immediately for maximum crispness.