Fennel-Apple Walnut Salad
/I have been making this salad for years and it is always a hit. A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal and actually helps with digestion. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of.
Ingredients
3 tablespoons lemon juice, plus more to taste
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
¼ cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
½ cup toasted walnuts
2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)
In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
