Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe

This crisp Apple and Fennel Salad is a springtime delight as well as being incredibly cleansing! Shaving the fennel bulbs paper-thin makes the texture go delicate and crunchy, which along with the sharp Granny Smith apples adds a sweet-anise bite to this salad that is so refreshing for a light lunch.

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Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe Ingredients

• The Fresh Produce:
  • 2 Granny Smith apples, quartered and thinly sliced
  • 2 medium fennel bulbs (about 1 pound), quartered and thinly sliced (reserve 1/2 cup fronds)
  • 1 cup fresh dill, sprigs picked
  • 8 ounces radishes (watermelon or regular), sliced thin
  • 1/2 English cucumber, quartered and sliced
  • 1 head butter lettuce, torn into bite-sized pieces
• The Garnish:
  • 4 ounces Pecorino cheese block, shaved with a peeler
• The Apple Cider Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 shallot, finely chopped
  • Kosher salt and freshly cracked black pepper

How To Make Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe

1. Prep the crunch: In a large mixing bowl, combine the thinly sliced apples, sliced fennel bulb, and the reserved feathery fennel fronds. Add the fresh dill sprigs, sliced radishes, and cucumber pieces. Toss gently with your hands to mix the colors and textures evenly.
2. Make the vinaigrette: In a small bowl or jar, combine the apple cider vinegar, honey, Dijon mustard, chopped shallot, a big pinch of salt, and a few grinds of pepper. Whisk vigorously. While whisking, slowly drizzle in the olive oil in a steady stream until the dressing emulsifies and becomes creamy-looking. Taste and adjust salt if needed.
3. Build the platter: Arrange the torn butter lettuce leaves across a large serving platter to create a soft bed. Pile the mixed crunchy vegetables and fruit on top of the lettuce.
4. Dress and finish: Drizzle the vinaigrette generously over the entire salad. Use a vegetable peeler to shave thin ribbons of Pecorino cheese over the top. Serve immediately.

Recipe Tips!

• Mandoline Must: For the fennel and radishes, a mandoline slicer is your best friend. It creates wafer-thin, translucent slices that are elegant and easy to eat. Thick chunks of raw fennel can be tough and overpowering.
• Apple Oxidation: Apples turn brown quickly! If you are prepping ahead, toss the apple slices in a little lemon juice or vinegar water immediately after cutting to keep them bright white.
• Cheese Shaves: Don’t grate the Pecorino! Shaving it into wide ribbons with a vegetable peeler gives you salty bursts of cheese that stand up to the crunchy vegetables better than fine dust would.
• Shallot Mellowing: Let the chopped shallot sit in the vinegar for 5-10 minutes before adding the oil. The acid “cooks” the raw onion flavor out, making it milder and sweeter in the dressing.

What To Serve With Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe?

This Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe is the perfect starter for a spring menu! It pairs beautifully with lighter proteins like Poached Salmon or Roasted Chicken Thighs. For a vegetarian feast, serve it alongside a warm Quiche or a bowl of White Bean Soup! A glass of crisp Sauvignon Blanc or a sparkling Elderflower pressé matches the floral notes of the fennel and dill perfectly.

How To Store Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe

• Refrigerate: Once dressed, this salad does not store well as the salt will draw water out of the cucumbers and radishes, making them soggy. Eat it fresh!
• Prep Ahead: You can slice the vegetables (keeping apples in lemon water) and make the dressing a day in advance. Store them in separate containers and assemble right before serving.
• Freeze: Do not freeze. Fresh salad ingredients turn to mush in the freezer.

Spring Apple and Fennel Salad with Dijon Vinaigrette Recipe Nutrition Facts

• Calories: 220 kcal
• Fat: 18g
• Carbohydrates: 15g
• Protein: 5g

Nutrition information is estimated per serving.

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