Vegan Fennel-Apple Salad with Lemon Vinaigrette

Total time25 min

Prep time20 min

Cook time5 min

Vegan Fennel-Apple Salad with Lemon Vinaigrette

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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
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Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For the vinaigrette

3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dijon mustard
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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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