Fennel, arugula, and apple salad

Name: Fennel, arugula, and apple salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 large fennel bulb; 2 celery stalks; 1 oz tarragon; 1 shallot; 1 apple; 0.5 cup pine nuts; 0.33 cup olive oil; 2 tsp honey; 1.5 lemons (juice); 4.5 oz arugula; pecorino cheese (for garnish); salt; pepper

Based on 58 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1	large fennel bulb
2	celery stalks
20 g	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

Metric

Imperial

How-To Videos

How to grate cheese

How to julienne

Utensils

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

Nutrition per serving

Cal
400

Protein
8 g

Fat
36 g

Carb
17 g

Step 1/4
- 2 celery stalks
- 20 g 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
- 75 g pine nuts
- small frying pan
Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.
Step 3/4
- 80 ml olive oil
- 2 tsp honey
- 1½ 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
- pecorino cheese
- vegetable peeler
- serving platter
Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!