Shaved Fennel Apple Almond Salad (Printable)

Crisp fennel and apple with toasted almonds in bright citrus dressing

# What You’ll Need:

→ Salad Components

01 - 1 large fennel bulb, trimmed and thinly shaved
02 - 2 crisp apples (Granny Smith or Honeycrisp), cored and thinly sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/2 cup toasted sliced almonds
05 - 2 cups baby arugula or mixed greens
06 - 2 tablespoons fresh parsley, chopped

→ Citrus Vinaigrette

07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons freshly squeezed orange juice
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a small bowl or jar, combine olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until fully emulsified and smooth.
02 - Using a mandoline slicer or sharp knife, thinly shave the fennel bulb and slice the apples. Transfer immediately to a large salad bowl to prevent browning.
03 - Add the sliced red onion, arugula or mixed greens, and chopped parsley to the bowl with the fennel and apples.
04 - Drizzle the prepared citrus vinaigrette over the salad ingredients. Gently toss to coat everything evenly, being careful not to bruise the delicate greens.
05 - Sprinkle the toasted sliced almonds over the top just before serving to maintain their crunch. Serve immediately for optimal texture and freshness.

# Expert Advice:

01 -
  • The crunch of fennel and apples against toasted almonds creates this incredible texture that makes every bite interesting
  • That citrus vinaigrette hits bright and tangy, making you feel like you're eating something from a fancy restaurant
02 -
  • Fennel oxidizes quickly once cut, so shave it right before you're ready to dress the salad
  • The vinaigrette keeps in the fridge for a week, but bring it to room temperature and shake well before using again
03 -
  • A mandoline slicer is worth every penny for this recipe, creating those impossibly thin, elegant fennel ribbons
  • Let the vinaigrette sit for 10 minutes before using to let the mustard bloom and flavors meld together

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