Fennel, arugula, and apple salad

Fennel, arugula, and apple salad

42 ratings

Claudia, assistant


„This refreshing salad is perfect for a summer’s day—sweet and with just enough crunch.“

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
large fennel bulb
2
celery stalks
1 bunch
tarragon
1
shallot
1
apple
75 g
pine nuts
80 ml
olive oil
2 tsp
honey
lemons (juice)
125 g
arugula
pecorino cheese (for garnish)
salt
pepper
Metric
Imperial
  • 1  large fennel bulb
  • 2  celery stalks
  • 1 bunch tarragon
  • 1  shallot
  • 1  apple
  • 75 g pine nuts
  • 80 ml olive oil
  • 2 tsp honey
  • 1½  lemons (juice)
  • 125 g arugula
  • pecorino cheese (for garnish)
  • salt
  • pepper

Utensils

  • mandolin
  • vegetable peeler
  • serving platter
  • large bowl
  • small frying pan
  • small blender or bowl with whisk
  • cutting board
  • knife

Enjoy with

Albariño, Spain
Bright, citrusy, and refreshing, Alabriño is a wonderful complement to this fresh salad.

Nutrition per serving

Cal
400
Protein
8g
Fat
36g
Carb
17g

Step 1/4

Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.
  • 2 celery stalks
  • 1 bunch tarragon
  • 1 shallot
  • 1 large fennel bulb
  • 1 apple
  • mandolin
  • cutting board
  • knife

Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.

Step 2/4

Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.
  • 75 pine nuts
  • small frying pan

Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.

Step 3/4

In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.
  • 80 ml olive oil
  • 2 tsp honey
  •  lemons (juice)
  • salt
  • pepper
  • large bowl
  • small blender or bowl with whisk

In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.

Step 4/4

Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!
  • pecorino cheese
  • vegetable peeler
  • serving platter

Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!