Fennel, Apple and Celery Salad with Walnuts and Parmesan
Crisp fennel, apple, and celery salad with walnuts, Parmesan, and maple vinaigrette. Fresh, easy, and perfect with grilled meat or chicken.
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Ingredients
Maple vinaigrette dressing:
- 1 small shallot very finely diced
- 80 ml 1/3 cup extra virgin olive oil
- 40 ml 1/4 cup white wine vinegar
- 1 Tbsp lemon juice
- 2 tsp Dijon mustard
- 2 Tbsp maple syrup
- Sea salt flakes and black pepper
Salad:
- 2 fennel bulbs shaved (about 4 cups)
- 3 –4 celery stalks chopped (about 2 cups)
- 1 large Kissabel® Rouge apple cut into strips (plus extra slices to garnish)
- A handful of toasted walnuts or pecans
- A small handful of dill chopped
- 50 –60g Parmesan shaved or grated
Instructions
- To make the dressing, add the chopped shallot to a small bowl or jug. Add the remaining ingredients and whisk to combine. Season with salt and pepper and set aside to infuse. This can be made ahead.
- Make the salad just before serving so the vegetables and apple retain their crunch. For extra crispness, soak the fennel in iced water, then drain and towel or spin dry.
- In a large bowl, combine the fennel, celery, apple, walnuts, dill, and about two-thirds of the Parmesan. Add most of the dressing and toss well. Add more dressing if needed, or serve the rest on the side. Season to taste.
- Transfer the salad to a flat serving platter and decorate with the extra apple slices (if using) and more Parmesan.
Notes
Storage instructions
- Best served immediately while crisp.
- You can prep the dressing ahead, but slice the vegetables AND apple just before serving.
- Leftovers - Store in an airtight container in the fridge for up to 2 days.
Servings: 4