Fennel, arugula, and apple salad

Fennel, arugula, and apple salad

Based on 76 ratings

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
large fennel bulb
1
celery stalks
10 g
tarragon
½
shallot
½
apple
37½ g
pine nuts
40 ml
olive oil
1 tsp
honey
¾
lemons (juice)
62½ g
arugula
pecorino cheese (for garnish)
salt
pepper
MetricImperial

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 grate cheese

how-to-julienne

How to julienne

Nutrition per serving

Cal400
Fat36 g
Protein8 g
Carb17 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.
    • 1 celery stalks
    • 10 g tarragon
    • ½ shallot
    • ½ large fennel bulb
    • ½ 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.
    • 37½ 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.
    • 40 ml olive oil
    • 1 tsp honey
    • ¾ 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!

  • Enjoy your meal!

    Fennel, arugula, and apple salad

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