Fennel for me is definitely a cold weather veg and is about the only thing in the produce section that inspires me in February.
The clean taste of this crisp and light salad is a perfect foil for a rich and fatty roast. I’ve paired this with a leg of lamb or even a simply roasted chicken, with gravy please!
This salad has become a staple in our household. It is easy to prepare but does require some chopping or the use of a mandolin.
Fennel and Apple Salad
- 1 small or half large bulb of fennel, very thinly sliced and fronds reserved for garnish
- 2 medium Royal Gala or Honeycrisp apples, sliced into matchsticks
- 1 rib celery, thinly sliced on an angle, optional
- 1 large carrot, thinly sliced into matchsticks
- 1/4 red onion, thinly sliced
- 1/4 cup parsley
- 1 Tbsp fresh lemon juice
- 2 Tbsp mayonnaise (more if desired and low fat is a good substitute here)
- 1 tsp Dijon mustard
- 1/2 tsp celery seed (optional)
- 2 tsp mustard seed (optional)
- Salt and pepper to taste
- Pomegranate seeds for garnish (optional)
In a large bowl, combine the parsley, lemon juice, mayonnaise, mustard, celery and mustard seed. Mix to combined. Add the fennel, apple, celery, carrot and onion and toss to combine. Season with salt and pepper.
Let this salad marinate in the fridge for 15-20 minutes before serving. The dressing will soften the fennel and other vegetables as it begins to absorb the flavors.
Add another Tbsp of mayo at this point if you like it super creamy!
Plate it up and top with a handful of pomegranate seeds.
This is a great recipe to make in advance. To ensure that the dressing maintains a bit of its creaminess, reserve 1 Tbsp of the mayonnaise and stir it in immediately before serving.