Anti Inflammatory Fennel-Apple Salad with Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, stalks removed, fronds reserved
- 2 medium crisp apples (such as honeycrisp or granny smith), cored and thinly sliced
- ½ cup walnuts, roughly chopped
- 2 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ cup extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh fennel fronds, roughly torn (optional)
Instructions
- 1
Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Halve each fennel bulb through the core, then use a mandoline or a sharp knife to shave it crosswise into very thin slices, about 1/16-inch thick. Place the shaved fennel in a large bowl.
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