Fennel & Apple Salad With Walnuts and Cheese
from cooking.nytimes.com
⏲️ 20 minutes
🍽️ Serves 10
Tested by Simple Supper
Tested by Simple Supper
Notes
The mandolin is optional, you can thinly slice the fennel with a knife. You can use a different hard, salty cheese instead of Parmesan.
Ingredients
- 3 tbsp lemon juice
- ½ tsp salt
- Black pepper
- ¼ cup olive oil
- 3 large fennel bulbs, thinly sliced
- 2 green apples
- halved and cored, thinly sliced
- 3 celery stalks, thinly sliced
- ⅓ cup fennel fronds or roughly chopped parsley leaves
- ½ cup toasted walnuts
- ⅔ cup Parmesan or other aged
- salty cheese
- shaved with a vegetable peeler
Instructions
- Whisk lemon juice, salt and pepper in a small bowl. Slowly drizzle in oil whole whisking, to emulsify the dressing.
- Toss fennel, apple and celery with the dressing in a large bowl. Add in fennel fronds or parsley and walnuts. Top with shaved Parmesan or other hard, salty cheese before serving.