Description
A refreshing salad made with fennel, Granny Smith apples, and a citrus dressing.
Ingredients
Scale
- 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 fennel bulb (thinly sliced)
- 3 Granny Smith apples (halved, cored, and thinly sliced)
- 3 stalks celery (thinly sliced)
- 1/2 cup honey roasted walnuts (coarsely chopped)
- 1/4 cup shaved Parmigiano Reggiano
Instructions
- Juice the lemon using a citrus juicer to get 3 tablespoons lemon juice. Set aside.
- In a mason jar, add the freshly squeezed lemon juice and olive oil. Add salt and pepper. Put on the lid and shake to combine until dressing is emulsified. Adjust salt, pepper, and lemon to taste. If your lemon isn’t very ripe, you might want a bit more juice.
- Using a mandolin slicer, thinly slice the fennel bulb. Cut the apples in half and then half again. Remove the core, then thinly slice all the apples with the mandolin. Thinly slice the celery with the mandolin.
- Add the fennel, apple, and celery to a large bowl.
- Gently toss the salad with the dressing. Right before serving, add the roasted walnuts and freshly grated Parmigiano Reggiano PDO. Enjoy!
Notes
- Adjust the amount of lemon juice to taste depending on the ripeness of the lemon.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg