Fennel, arugula, and apple salad

Name: Fennel, arugula, and apple salad
Prep time: 900 s
Total time: 900 s
Yield: 4 Servings
Ingredients: 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

Based on 54 ratings

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
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
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

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

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

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
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.