Crisp Apple-Fennel Ribbon Salad with Lemon-Dijon 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

2 crisp apples (e.g., Honeycrisp), cored and thinly sliced
1 medium fennel bulb, thinly shaved; fronds reserved and chopped
2 celery stalks, thinly sliced on the bias
4 radishes, thinly sliced (optional)
1 small shallot, very thinly sliced
1/4 cup (15 g) flat-leaf parsley, roughly chopped
1/4 cup (30 g) toasted walnuts, coarsely chopped (optional)
1 lemon, zested and juiced (about 3 tbsp / 45 ml juice)
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey
1/3 cup (80 ml) extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

1. In a small bowl, whisk together lemon zest, lemon juice, apple cider vinegar, Dijon mustard, honey, kosher salt, and a few grinds of black pepper. Slowly stream in the olive oil while whisking until emulsified.
2. Place the shaved fennel, apple slices, celery, radishes (if using), shallot, and parsley in a large bowl. Add the chopped fennel fronds.
3. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing, salt, or pepper as needed.
4. Top with toasted walnuts just before serving for crunch.