Salad: United States – Shaved Fennel, Apple, and Hazelnut Crunch 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

Total 15 min

Ingredients

1 medium fennel bulb, cored and very thinly sliced (reserve fronds)
1 crisp apple (Honeycrisp or Granny Smith), thinly sliced
2 cups (60 g) baby arugula or watercress
3 radishes, thinly sliced
1 small celery stalk, thinly sliced (optional)
1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped
2 tbsp (8 g) chopped fresh dill or reserved fennel fronds
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey or maple syrup
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Toast hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool and roughly chop.
Whisk lemon juice, lemon zest, Dijon, honey, a pinch of salt, and black pepper in a bowl. While whisking, slowly stream in olive oil until emulsified.
Thinly slice fennel and apple (a mandoline helps). If desired, toss apple with a splash of dressing to prevent browning.
In a large bowl, combine arugula, sliced fennel, apple, radishes, celery, and dill or fennel fronds.
Drizzle with dressing and toss gently to coat. Season to taste with additional salt and pepper.
Top with toasted hazelnuts and a few reserved fennel fronds. Serve immediately alongside the creamy soup for contrast.