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Fennel, arugula, and apple salad

Fennel, arugula, and apple salad

Based on 60 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
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

Utensils

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

How-To Videos

How to grate cheese

How to julienne

Nutrition per serving

Cal
400
Protein
8 g
Fat
36 g
Carb
17 g

  • 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.

  • 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!

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