Fennel salad with apple and lemon – A crisp, fresh salad with fennel, pointed cabbage and apple.
This fennel salad is wonderfully fresh. It is crisp, light and full of flavour – and really easy to make.
I have combined fennel with pointed cabbage (sweetheart cabbage) to give the salad a little more body and texture. Together with the very thinly sliced apple, you get a lovely crunch that makes it a pleasure to eat. I slice both the fennel and the apple on a mandoline so they are paper-thin – it makes a big difference to both texture and flavour.
The salad is tossed with a little parmesan and fresh herbs such as parsley and dill, then topped with toasted hazelnuts for extra crunch. It all comes together with a simple vinaigrette of lemon, olive oil and a touch of honey, which strikes just the right balance between sharpness and sweetness.
It is a salad that goes with most things – especially good with fish, chicken or white meat such as a grilled pork chop. And should there be any leftovers, it is perfect for a packed lunch the next day, perhaps topped with a little protein.
A crisp, fresh salad that is ready in no time.
Fennel salad with apple and lemon
Ingredients
- 1 fennel bulb
- 1 apple
- 1/2 lemon, juice of
- 1/2 pointed cabbage (sweetheart cabbage), finely shredded
- 20 g parmesan, finely grated
- 1 handful flat-leaf parsley, roughly chopped
- 2-3 tbsp dill, roughly chopped
- 50 g toasted hazelnuts, roughly chopped – click here for the recipe
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 lemon, finely grated zest of
- 2 tsp Dijon mustard
- 2 tsp honey
- Salt and freshly ground pepper
Method
- Slice the fennel and apple very thinly – ideally on a mandoline. Squeeze a good splash of lemon juice over and toss so the apple does not brown.
- Mix the ingredients for the vinaigrette, season with salt and freshly ground pepper and stir well.
- Put the fennel, apple, pointed cabbage, herbs, parmesan and hazelnuts in a large bowl. Drizzle the vinaigrette over the top and toss well.
- Serve straight away – or keep chilled in the fridge until ready to serve.
Nutrition
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