📝 About This Recipe
This elegant salad is a masterclass in textural contrast, marrying the shattering crunch of cold Honeycrisp apples with the delicate, anise-scented shavings of fresh fennel bulb. Drawing inspiration from modern European bistro fare, it balances sweet fruitiness with earthy toasted walnuts and the salty punch of aged Pecorino. It is a bright, sophisticated palate cleanser that elevates any table with its clean flavors and vibrant presentation.
🥗 Ingredients
The Produce
- 2 large Honeycrisp or Pink Lady Apples (firm and cold, cored and thinly sliced into matchsticks)
- 1 large Fennel Bulb (trimmed, cored, and shaved paper-thin (reserve fronds for garnish))
- 4 cups Baby Arugula (washed and thoroughly dried)
- 1/2 head Radicchio (shredded for a bitter counterpoint and color)
- 1/4 cup Fresh Mint Leaves (torn gently)
The Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 tablespoon Apple Cider Vinegar (unfiltered preferred)
- 2 teaspoons Honey (clover or wildflower)
- 1 teaspoon Dijon Mustard (smooth, not grainy)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Texture and Garnish
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 2 ounces Pecorino Romano (shaved into thin ribbons with a vegetable peeler)
- 3 tablespoons Dried Cranberries (optional, for tart sweetness)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently until fragrant and golden brown. Immediately remove from heat and let cool.
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2
Prepare the dressing by whisking together the lemon juice, apple cider vinegar, honey, and Dijon mustard in a small bowl until the honey is fully dissolved.
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3
Slowly drizzle the extra virgin olive oil into the lemon mixture while whisking vigorously to create a stable emulsion. Season with salt and pepper, then set aside.
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4
Trim the stalks and the bottom root end off the fennel bulb. Slice the bulb in half vertically and remove the tough inner core.
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5
Using a mandoline or a very sharp chef's knife, shave the fennel into paper-thin slices. Place the slices in a large mixing bowl.
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6
Cut the apples into thin wedges, then further into matchsticks (julienne). If not serving immediately, toss them in a teaspoon of lemon juice to prevent browning.
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7
Add the apple matchsticks and the shredded radicchio to the bowl with the fennel.
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8
Add the baby arugula and the torn mint leaves to the bowl. Mint adds a surprising layer of freshness that cuts through the richness of the nuts and cheese.
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9
Drizzle about three-quarters of the dressing over the salad components. Use clean hands or large tongs to gently toss, ensuring every leaf and slice is lightly coated.
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10
Taste a piece of arugula and fennel; add the remaining dressing or an extra pinch of salt if the flavors don't pop.
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11
Transfer the salad to a chilled serving platter or individual plates, mounding it high for an airy, voluminous look.
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12
Scatter the toasted walnuts and dried cranberries over the top.
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13
Use a vegetable peeler to shave ribbons of Pecorino Romano over the salad. The large curls look more professional than grated cheese.
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14
Garnish with a handful of the reserved feathery fennel fronds for a final touch of herbal elegance.
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15
Serve immediately while the apples and greens are at their peak crispness.
💡 Chef's Tips
Use a mandoline for the fennel to achieve that professional, translucent texture that melts in the mouth. If making ahead, keep the sliced apples and fennel in a bowl of ice water with a squeeze of lemon; drain and pat completely dry before dressing. Swap the Pecorino for a creamy goat cheese or Gorgonzola Dolce if you prefer a softer, tangier profile. Don't skip the mint; it is the 'secret ingredient' that transforms this from a standard salad to a gourmet experience. Ensure your arugula is bone-dry; any moisture on the leaves will cause the dressing to slide off and make the salad soggy.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to complement the apple. Serve alongside a roasted pork loin or herb-crusted chicken for a balanced autumnal dinner. This makes an excellent starter for a holiday meal, providing a refreshing break from heavier side dishes. Accompany with a warm, crusty sourdough baguette and salted cultured butter. For a vegetarian main, add cooked farro or quinoa to make the salad more substantial.